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Cook the Book: Northern Fried Chicken
[Photograph: Caroline Russock]
All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions.
Now that we have that out of the way, let's get down to the genius and timeliness of this recipe. In the week following Easter folks are always looking for creative uses for their leftover eggs, but this recipe addresses another holiday leftover: Passover matzo. The Bromberg Brothers' fried chicken is coated in a mix of matzo meal and flour, which gives it a crust that is worlds away from your typical fried chicken. It's lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer. Since the coating isn't seasoned at all, this post-fry application of the Old Bay-like spice mix is where the majority of the flavor comes from.
So, there you have it: Northern Fried Chicken thought up by two French trained Jewish boys from New Jersey. This fried chicken was like no other recipe ever attempted at home, or eaten out for that matter, but it was really tasty. On the scale of making fried chicken it all that time consuming since there was no need to soak or preseason. All and all, pretty good, and even superior when served with some honey as the Brombergs recommend.
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Northern Fried Chicken
- serves 4 -
Adapted from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.
Ingredients
6 cups soy oil
1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
4 massive egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Perfect Roast Seasoning (recipe follows)
1 teaspoon Fried Chicken Seasoning (recipe follows)
Mexican honey (or any honey you prefer), for serving
Procedure
1. Fill a pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375°F.
2. Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a massive shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.
3. Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping.
Perfect Roast Seasoning
- makes about 2/3 cup -
Ingredients
1/4 cup plus 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 1/2 teaspoon dried thyme
Procedure
Combine the salt, pepper, and thyme, and store in a covered container.
Fried Chicken Seasoning
- makes about 3 tablespoons -
Ingredients
2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Procedure
Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne
pepper, and store in a covered container.
Favorite this! (9)
A recent issue of a US Department of Agriculture publication includes an examination of how America’s food choices have changed over the past one hundred years. As you can see from one of the charts provided in the article, we’re eating a lot more chicken. The authors explain why:
Chicken availability over the past 100 years illustrates the effects of new technologies and product development. Increased chicken availability from 10.4 pounds per person in 1909 to 58.8 pounds in 2008 reflects the industry’s development of lower cost, meaty broilers in the 1940s and later, ready-to cook products, such as boneless breasts and chicken nuggets, as well as ready-to-eat products, such as pre-cooked chicken strips to toss in salads or pasta dishes.
Broilers were first marketed in the 1920s as a specialty item for restaurants. By the mid-1950s, innovations in breeding, mass production, and processing had made chicken more plentiful, affordable, and convenient for the dining-out market and for cooking at home. Media coverage of health concerns associated with total fat, saturated fat, and cholesterol in the last quarter of the 1900s may have contributed to a rise in chicken tacos and turkey burgers.
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Rielle Hunter is a crazy bitch. And not in the “Girl, you so craaazy” kind of way, but the “crazy, psychotic bitch” kind of way. She’s recently done a photo shoot and interview for GQ that has instantly become one of the magazine’s biggest interviews ever. And this is because, not only does Rielle take Related posts:Andrew Young Won’t Give Up Sex Tape
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