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Cook the Book: Northern Fried Chicken

[Photograph: Caroline Russock]

All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions.

Now that we have that out of the way, let's get down to the genius and timeliness of this recipe. In the week following Easter folks are always looking for creative uses for their leftover eggs, but this recipe addresses another holiday leftover: Passover matzo. The Bromberg Brothers' fried chicken is coated in a mix of matzo meal and flour, which gives it a crust that is worlds away from your typical fried chicken. It's lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer. Since the coating isn't seasoned at all, this post-fry application of the Old Bay-like spice mix is where the majority of the flavor comes from.

So, there you have it: Northern Fried Chicken thought up by two French trained Jewish boys from New Jersey. This fried chicken was like no other recipe I've ever attempted at home, or eaten out for that matter, but it was really tasty. On the scale of making fried chicken it wasn't all that time consuming since there was no need to soak or preseason. All and all, pretty good, and even better when served with some honey as the Brombergs recommend.

Win Bromberg Bros. Blue Ribbon Cookbook

As always with our Cook the Book feature, we have five (5) copies of Bromberg Bros. Blue Ribbon Cookbook to give away this week.

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