Blue Ribbon Northern Fried Chicken

Chef's Eric and Bruce Bromberg opened Blue Ribbon in Manhattan over 20 years ago and now have a small empire of excellent restaurants. Their trick is to take a realtively simple dish with perfect ingredients and give it a twist.  This dish takes chicken out of the fyrer and hits it with alot of spice. For faster prep, substitute our Browder's GRILL blend for the seasoning!

Serves 4.

6 cups of soy oil
1 3-4 pound chicken, cut into 2 legs, 2 thighs, 4 brest pieces, 2 wings
4 large egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder

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
Freshly ground white pepper

1.  Fill a large pot with about 3 inches of oil.  Heat the oil over medium-high heat until deep-fry thermometer reades 375 degrees.

2.  Rinse the chicken pieces and pat dry.  Place the egg whites in a shallow bowl.

3.  In a sperate bowl combine the matzo meal, flour and baking powder.  Dip each chicken piece into egg white and let excess drip back into bowl.  Next, press each chicken piece into the matzo mix and tap off excess.

4.  Working in 2 batches, fry the chicken until the coating is a dark golden color, about 10 minutes for white meat and 13 minutes for dark meat.

5.  In a seperate bowl, while chicken is frying, combine the paprika, salt, garlic powder, onion powder, parsley, basil and cayenne to make the spice seasoning.

6.  Transfer cooked chicken to a paper-towled lined plate.  Sprinkle immediately with salt and white pepper, and then coat the pieces with at least of teaspoon of the spice seasonings.