Recipe: Brooklyn Bowl Fried Chicken
I came across this article today and I had to post it. I know that getting your kids to try new things is a challenge and an on going battle for many parents. While I don't have children of my own I do live with people who can get very stuck in their taste-bud-ways. I'm making the chicken curry later this week and had to sweet-talk and press to get it on the menu list.
I think what I liked most about this food blog/article (make sure to read it, super cute) was that the author's son would consider his favorite foods either sushi or Brooklyn Bowl Fried Chicken - even though he's on a "Chicken Nugget" kick.
The recipe I'm including is the Brooklyn Bowl Fried Chicken. I'm hopefully going to slip it onto the dinner menu for my family one of these days (currently in my house there is only ONE way to make fried chicken and that's Grandma's Way).
* * *Brooklyn Bowl Fried Chicken
Vegetable oil, for frying
4 large egg whites
½ cup matzo meal, or matzo crackers crushed with a rolling pin
½ cup all-purpose flour
1 medium chicken (about 3 pounds), cut into eight pieces (2 legs, 2 thighs, 4 breast pieces; save wings for stock)
Fine sea salt and freshly ground black and white pepper
1 teaspoon Cajun seasoning (recipe follows)
Honey, for serving.
1. Fill a large pot with oil to a depth of about 3 inches. Heat the oil over medium-high heat until a deep-fat thermometer reads 375 degrees.
2. Meanwhile, whisk the egg whites in a large, shallow bowl. In a separate shallow bowl, combine the matzo meal and flour. Keeping the dark meat and the white separate, dip each chicken piece in egg white and let excess drip back into the bowl. Then roll each chicken piece in the matzo mix, and tap off excess.
3. Carefully lower the chicken thighs and drumsticks into the oil. After 3 minutes, carefully add the breast pieces. (Keep the oil at 375 by adjusting heat as necessary.) Fry until dark gold, about 10 minutes more. Transfer the fried chicken to a paper-towel-lined plate. Sprinkle immediately with salt and pepper, then coat the pieces with the Cajun seasoning. Serve the chicken with honey, for dipping.
¼ cup kosher salt
¼ cup paprika
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
Combine all ingredients and store in a covered container.
Makes about ¾ cup.
Recipes adapted from “Bromberg Bros. Blue Ribbon Cookbook,” by Bruce Bromberg, Eric Bromberg and Melissa Clark.