BROOKLYN BOWL FRIED CHICKEN
This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous, and it is crunchy. And, as long as you are not afraid of having a three-inch-deep lake of hot oil in your kitchen, it is preposterously simple to make at home. No three-day buttermilk bath, or lard seasoned with bacon - just a quick crust of egg whites and matzo crumbs that the Bromberg brothers ought to patent. You sprinkle it with a sort-of-Cajun spice mix and send it to the table with pots of honey, if you are a restaurant, or, at home, with a bear-shaped squeeze bottle. The spice mix, all of which you will likely have in your pantry, comes together in two minutes.
Provided by Pete Wells
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
FRIED CHICKEN BOWL
Quick and easy comfort meal with chicken, mashed potatoes, corn, and cheese.
Provided by jreb66
Categories Main Dish Recipes Bowls
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks.
- Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 39.4 g, Cholesterol 52.3 mg, Fat 32.8 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 12.1 g, Sodium 837.6 mg, Sugar 5.1 g
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
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