Recipe: Perfect Northern Fried Chicken

Northern Fried Chicken. Share: Rate this Recipe This recipe produces a very crisp fried chicken that can be successfully reheated. Blue Ribbon fried chicken gets its crispy skin from a dredge in matzo meal and a flurry of spices—a finishing drizzle of honey adds irresistibly sweet contrast..best fried chicken, this "Northern" fried chicken from Bruce and Eric Bromberg's "Blue Ribbon View image. Northern Fried Chicken. this link is to an external site that may or may not meet.

Notice how this Northern fried chicken recipe has you drizzle, dip, or otherwise douse the crisp matzo-crusted fried chicken with honey? It lends a little bit of sweet to the slight heat of. Free online ordering from restaurants near you! You can have Northern Fried Chicken using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Northern Fried Chicken

1. You need 2 cup of all-purpose flour.
2. Prepare 2 each of eggs.
3. You need 1 dash of milk.
4. You need 1 dash of bbq sauce.
5. You need 2 lb of boneless chicken breasts.
6. You need 6 of oil.

Because with Grubhub: Click, click, food! Online food delivery menu for Northern Fried Chicken located in Lefkoşa (Dereboyu), KKTC. Any meal from the menu, delivered right to your door! Northern Fried Chicken recipe: Bruce & Eric Bromber's fried Chicken from Blue Ribbon Brasserie.

Northern Fried Chicken instructions

1. I don't have a deep fryer, so I pour my oil in a deep frying pan. Get it hot...I get it up to at least 400℉.
2. Get two separate bowls...one for your dry ingredients, one for the liquids..
3. In one bowl throw the flour in and season it up. I use garlic pepper, paprika, salt, Italian seasonings, etc. Use what you like..
4. In the other bowl, beat the eggs senseless, add a splash of milk and your sauce (some use hot sauce, some use wostershestershire, I like a tangy bbq like "open pit") and whip it all together well..
5. Get your defrosted boneless chicken breast and rinse it, pat it dry...water and oil don't mix ;) Cut the chicken into even strips..
6. Dip the chicken into the dry flour/seasonings mix, shake off excess, then dip into the egg wash, then back into the flour again sort of "shaking gently" to remove the excess flour and then toss into the hot oil..
7. Keep an eye on it so when the chicken submerged in the oil has a browned coating, flip it over so the other side can cook. Make sure it's nice and browned and the chicken should be cooked all the way through. Obviously want to check and make sure by cutting into the larger pieces (unless you cut them all to be exactly the same size and weight and thickness) and making sure there is no pink..
8. Repeat previous two steps as necessary. When you take the chicken out of the oil, I usually place on a paper plate with paper towel so I can pat dry the excess oil left on them as they come out..
9. Manja..

Heat over medium high heat until a deep-fry. This recipe for Northern Fried Chicken produces a very crisp fried chicken that can be successfully reheated. Menu for Northern Fried Chicken and Burgers provided by Allmenus.com. While the South may have a reputation for some of the country's best fried chicken, this "Northern" fried chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" has taken Manhattan by storm. Read reviews from world's largest community for readers.