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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe comes from Blue Ribbon, a restaurant in NYC. It was featured in Saveur magazine. At the restaurant it is served with collard greens that are quickly sauteed in brown butter, a technique they invented when they ran out of greens and had to come up with something quickly! Ingredients:
canola oil, for frying |
1/2 teaspoon hot paprika |
1/8 teaspoon cayenne pepper |
1/8 teaspoon dried basil |
1/8 teaspoon dried parsley |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
4 egg whites, beaten |
1/2 cup flour |
1/2 cup matzo meal |
1/4 teaspoon baking powder |
3 lbs chicken, cut into 8 pieces |
kosher salt & freshly ground black pepper |
honey, for dipping (optional) |
Directions:
1. Add oil, to a depth of 2 inches in a Dutch oven and heat over medium high heat, about 375 degrees F.
2. In a small bowl, combine paprika, cayenne, basil, parsley, garlic powder, and onion powder; set aside.
3. Beat egg whites in another bowl.
4. In a third bowl, combine flour, matzo, and baking powder.
5. Dip a piece of chicken in egg whites, then press into the matzo mixture so crumbs adhere; shake off any excess.
6. Transfer chicken to a rack set over a baking sheet.
7. Repeat with remaining chicken pieces.
8. Fry chicken until crispy and cooked through, about 10-12 minutes; drain on paper toweling then season with salt, pepper, and the reserved seasoning mixture.
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