Northern Fried Chicken stands as a testament to culinary innovation, offering a delightful twist on a beloved American classic. This distinctive rendition promises the same irresistibly crispy, crunchy exterior and juicy, tender interior that fried chicken enthusiasts crave, yet it achieves this perfection through a unique approach. Unlike its Southern counterpart, which often seasons its batter, Northern Fried Chicken embraces the subtle power of matzo meal for its coating and delivers a final burst of flavor with seasonings applied after cooking. The result is a lighter, exquisitely crisp crust that elevates the entire dining experience, proving to be just as delicious, if not more so, than traditional methods.

The intriguing origin story of this iconic dish traces back to two Jewish brothers from New Jersey, Bruce and Eric Bromberg, who embarked on a culinary adventure that led them to prestigious cooking schools in France. Their journey ultimately culminated in the establishment of Blue Ribbon, a restaurant that quickly gained acclaim for its “finger-lickin’ good” Northern Fried Chicken. The secret weapon in their arsenal? Matzo meal. This unleavened bread product creates an extra-crisp chicken skin without the heaviness or excessive oil absorption sometimes associated with other batters, offering a truly unique texture that sets it apart.

Beyond the innovative crust, the Bromberg brothers’ philosophy shines through in their meticulous attention to flavor. After the chicken is perfectly fried to a golden crisp, it receives a generous sprinkle of their special fried chicken spices. This final seasoning step ensures maximum flavor impact, permeating every bite with a harmonious blend of savory notes. To complete this culinary masterpiece, the chicken is served alongside their delightful Mexican honey, providing a perfect balance of sweet and subtle heat for dipping. This thoughtful combination embodies Blue Ribbon’s guiding principle: to craft the best possible versions of lovable classics, creating a restaurant where people feel they can enjoy exceptional food every single day. As Bruce and Eric Bromberg themselves proudly declare, “You can say it’s better than home cooking.”

The Unmistakable Difference: Matzo Meal and Post-Fry Seasoning

What truly distinguishes Northern Fried Chicken is its ingenious use of matzo meal in the coating. While many fried chicken recipes rely on flour-based batters or breading, the inclusion of matzo meal lends a distinctive lightness and unparalleled crispness to the crust. Matzo meal, essentially finely ground unleavened bread, behaves differently than regular flour when fried. It contributes to a lighter, almost airy crunch, preventing the chicken from becoming greasy or overly heavy. This makes each bite satisfyingly crisp without feeling dense, a quality often compared to the delicate crispness of a cornmeal crust, yet with its own unique character.

Another pivotal deviation from common practice is the timing of seasoning. Instead of incorporating spices directly into the flour mixture or buttermilk brine, the Blue Ribbon approach advocates for seasoning the chicken after it has been fried. This method ensures that the vibrant flavors of the spice blend are freshly applied to the hot, crispy surface, maximizing their aromatic impact and preventing them from diminishing during the frying process. This strategic application allows the seasoning to truly sing, adding a nuanced depth that complements the inherent richness of the chicken and the crunch of its unique coating.

The Essential Role of the “Optional” Fried Chicken Seasoning

While often labeled “optional,” the special Fried Chicken Seasoning is, in fact, an indispensable element that elevates Northern Fried Chicken from great to extraordinary. This blend, typically comprising a mix of hot paprika, salt, garlic powder, onion powder, dried parsley, dried basil, and a touch of cayenne pepper, is designed to enhance the chicken’s natural flavors with a subtle warmth and aromatic complexity. Drizzling or dipping the crisp matzo-crusted fried chicken with a touch of honey introduces a delightful interplay of sweet and savory notes, harmonizing beautifully with the slight heat from the seasoning. This sweet counterpoint is not to be underestimated; it adds another layer of sophistication to every bite.

Furthermore, this versatile seasoning blend proves to be a culinary asset far beyond just fried chicken. Its balanced profile makes it a fantastic all-purpose spice mix to keep on hand. Consider sprinkling it liberally on grilled pork chops, corn on the cob, roasted vegetables, or even other grilled chicken preparations. Its ability to add a robust, savory kick with a hint of spice makes it an invaluable addition to nearly any dish requiring a flavor boost. Therefore, we highly recommend preparing a batch of this seasoning and keeping it readily available in your pantry – you’ll find countless uses for it in your kitchen.

Northern Fried Chicken

Rated 5 out of 5 stars from 1 vote

Our Northern fried chicken, a unique blend of tradition and innovation, features a light and exceptionally crisp crust thanks to matzo meal and flour. This distinctive coating creates a texture reminiscent of a delicate cornmeal crust, setting it apart from typical fried chicken recipes. The flavor is further amplified by our special seasoning, applied after cooking for maximum impact. Prepare to experience fried chicken perfection!

Recipe by: David Leite

Print Recipe

Course:
Mains

Cuisine:
American

Servings:
4 servings

Calories:
633 kcal

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Equipment

• Deep-fry, candy, or instant-read thermometer

Ingredients

For the Fried Chicken Seasoning (Optional but Highly Recommended)

• 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

For the Northern Fried Chicken

• 6 cups vegetable oil (for frying)
• 1 (about 3 pounds) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
• 4 large egg whites, whisked
• 1/2 cup matzo meal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Salt and freshly ground white or black pepper, to taste
• 1 teaspoon Fried Chicken Seasoning (from above, optional)
• Honey, for serving (Mexican honey recommended)
• Chicken Gravy (optional, for serving)

Instructions

For the Fried Chicken Seasoning (Optional)

1. Combine all of the seasoning ingredients in a small bowl. Mix thoroughly. Store in an airtight, covered container at room temperature for future use.

For the Northern Fried Chicken

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil over medium-high heat. Use a deep-fry, candy, or instant-read thermometer to monitor the oil temperature, aiming for a steady 375°F (190°C). Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken.
2. Prepare the Chicken: Rinse the chicken pieces thoroughly under cold water and then pat them exceptionally dry with paper towels. Excess moisture can lead to a less crispy crust and splattering oil. Place the whisked egg whites in a large, shallow bowl. In a separate large, shallow bowl, combine the matzo meal, all-purpose flour, and baking powder, mixing them well to create an even coating mixture.
3. Breading Process: Working with one piece of chicken at a time, first dip it into the whisked egg whites, ensuring it is fully coated. Allow any excess egg white to drip back into the bowl. Next, transfer the chicken piece to the matzo meal and flour mixture. Press the chicken firmly into the mixture, ensuring a thick and even coating on all sides. Gently tap off any excess breading. Repeat this process for all remaining chicken pieces, placing the breaded chicken on a clean plate or wire rack while you finish.
4. Fry the Chicken: Carefully place the breaded chicken pieces into the preheated oil, working in small batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature too quickly and result in greasy, less crispy chicken. Fry the chicken until the coating is a beautiful dark golden brown and the internal temperature reaches 165°F (74°C) using your thermometer. This usually takes about 10 minutes for white meat pieces (like breasts and wings) and approximately 13 minutes for dark meat pieces (like legs and thighs).
5. Season and Serve: Once cooked, use tongs to carefully transfer the fried chicken pieces to a plate generously lined with paper towels to drain any excess oil. Immediately season the hot chicken generously with salt and freshly ground white or black pepper according to your preference. While still warm, sprinkle the pieces with 1 teaspoon (or more, to taste) of the prepared Fried Chicken Seasoning. Serve the Northern Fried Chicken immediately with a side of honey for dipping – the Mexican honey mentioned by the Brombergs adds a delightful, nuanced sweetness – and, if desired, a rich chicken gravy for an extra layer of comfort.

Adapted From

Blue Ribbon Cookbook

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Nutrition

Serving: 1 serving
Calories: 633 kcal
Carbohydrates: 28 g
Protein: 7 g
Fat: 55 g
Saturated Fat: 8 g
Monounsaturated Fat: 12 g
Trans Fat: 0.4 g
Cholesterol: 0.2 mg
Sodium: 929 mg
Fiber: 2 g
Sugar: 0.5 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe Testers’ Reviews: A Proven Success

Tracey G.

For many years, the quest for truly exceptional homemade fried chicken seemed elusive, often ending in disappointment with messy preparations, burnt exteriors, and undercooked interiors. However, Tracey G., a dedicated recipe tester, finally found her Holy Grail with this Northern Fried Chicken recipe. After trying it three times, she consistently achieved perfect results, a testament to its foolproof nature and ingenious technique. She highlights the incredible ease of preparation once the oil reaches the correct temperature, requiring little more than mindful observation of the timer.

Tracey enthusiastically reports that the chicken cooks to a stunning deep golden-brown, boasting a remarkably light and crisp exterior that gives way to an irresistibly juicy interior. This recipe has not only met but exceeded her expectations, leading her to confidently declare it as her ultimate fried chicken recipe. “The cluck stops here!” she exclaims, indicating that her search for the perfect fried chicken is officially over. Her resounding endorsement underscores the recipe’s ability to deliver consistent excellence, making it a must-try for anyone seeking fried chicken perfection at home.

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