Cook The Book: Northern Fried Chicken

• 6 cups soy oil
• 1 (3-pound) 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
• (recipe follows)
• 1 teaspoon
• (recipe follows)
• Mexican honey (or any honey you prefer), for serving
• 1/4 cup plus 2 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 1 1/2 teaspoon dried thyme
• 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

1. Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375u0b0F.
2. Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.
3. Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping.
4. Combine the salt, pepper, and thyme, and store in a covered container.
5. Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne
6. pepper, and store in a covered container.

soy oil, chicken, egg whites, matzo meal, allpurpose, baking powder, honey, kosher salt, freshly ground black pepper, thyme, paprika, salt, garlic, onion powder, parsley, basil, cayenne pepper

Taken from www.seriouseats.com/recipes/2010/04/northern-fried-chicken-recipe.html (may not work)