Northern Fried Chicken Recipe | Cook the Book

Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375°F. 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. 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. Perfect Roast Seasoning - makes about 2/3 cup - Combine the salt, pepper, and thyme, and store in a covered container. Fried Chicken Seasoning - makes about 3 tablespoons - Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne pepper, and store in a covered container.