Northern Fried Chicken

The fried chicken at Blue Ribbon (pictured), a restaurant in New York City, has a thick, crunchy crust made with matzo meal; the chefs there serve it with honey for dipping, collard greens quick-sautéed in brown butter, and mashed potatoes with gravy.

Canola oil, for frying

½ tsp. hot paprika

¹/₈ tsp. each cayenne pepper, dried basil, dried parsley, garlic powder, and onion powder

4 egg whites, beaten

½ cup flour

½ cup matzo meal

¼ tsp. baking powder

1 3-lb. chicken, cut into 8 pieces Kosher salt and freshly ground black pepper, to taste Honey, for dipping (optional)

Serves 4

1. Pour oil into a 5-qt. Dutch oven to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 375°F.

2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl.

3. Working with one piece at a time, dip chicken in egg whites and press into matzo mixture to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10–12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you like.