Brooklyn Bowl Fried Chicken
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil, for frying
- 4large egg whites
- ½cup matzo meal, or matzo crackers crushed with a rolling pin
- ½cup all-purpose flour
- 1medium chicken (about 3 pounds), cut into eight pieces (2 legs, 2 thighs, 4 breast pieces; save wings for stock)
- Fine sea salt
- freshly ground black and white pepper
- 1teaspoon Cajun seasoning (see recipe)
- Honey, for serving
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Preparation
- Step 1
Fill a large pot with oil to a depth of about 3 inches. Heat the oil over medium-high heat until a deep-fat thermometer reads 375 degrees.
- Step 2
Meanwhile, whisk the egg whites in a large, shallow bowl. In a separate shallow bowl, combine the matzo meal and flour. Keeping the dark meat and the white separate, dip each chicken piece in egg white and let excess drip back into the bowl. Then roll each chicken piece in the matzo mix, and tap off excess.
- Step 3
Carefully lower the chicken thighs and drumsticks into the oil. After 3 minutes, carefully add the breast pieces. (Keep the oil at 375 by adjusting heat as necessary.) Fry until dark gold, about 10 minutes more. Transfer the fried chicken to a paper-towel-lined plate. Sprinkle immediately with salt and pepper, then coat the pieces with the Cajun seasoning. Serve the chicken with honey, for dipping.
Private Notes
Comments
This has been my go to fried chicken recipe for a few years now. Used with a deep-fryer, it produces some of the best fried chicken I've had anywhere. Today though, I think I made it even better. I was making chicken for a crowd and had doubled the flour & meal. I added 1/3c of sweet potato starch to the mix (available at Asian markets). It stopped the coating from shattering the moment you bite into or cut the chicken. It remained on the meat, crispy and delicious. Try it. Let me know.
I make this chicken once per year and my family fights over it. I prepare it for gatherings and people cannot get enough of it.
It is delicious!
Great recipe! And so easy too. Definitely do dry, wet, dry. Double dry (add any potato starch). No matzos? Saltines, any water crackers will do... but watch the salt! NYT Cajun Seasoning recipe is already quite salty. Matzos lower in salt than others. If no deep fryer, use any pot with high sides. I end up frying just 1 bone-in chicken piece at a time (or a few cut-up nugget size) with my basic 6"x6". Less oil needed and less splatter too, tho it can be tedious if feeding many.
Excellent fried chicken recipe. Instead of all-purpose flour, I used 00 flour, which I keep on hand for making pizza dough. I read that since it is more finely milled than all-purpose flour, it makes for a crisper crust on fried foods. I also fried at 350 rather than 375, which tends to brown the chicken too rapidly before it is fully cooked.
This has been my go to fried chicken recipe for a few years now. Used with a deep-fryer, it produces some of the best fried chicken I've had anywhere. Today though, I think I made it even better. I was making chicken for a crowd and had doubled the flour & meal. I added 1/3c of sweet potato starch to the mix (available at Asian markets). It stopped the coating from shattering the moment you bite into or cut the chicken. It remained on the meat, crispy and delicious. Try it. Let me know.
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