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.
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Esther Fosu
[email protected]This chicken is so good, it's dangerous. I could eat it every day.
Sarada Khadka
[email protected]I love the fact that this recipe doesn't use any special ingredients. I always have everything I need on hand.
Siful Islam
[email protected]This recipe is a keeper. I'll be making it again and again.
Isabelle Cee
[email protected]I've been looking for a good fried chicken recipe for a long time, and this is it. It's crispy, juicy, and flavorful.
Umar Ya'asan
[email protected]I made this chicken for a party last week, and it was a huge hit. Everyone loved it.
Nuru Zzaman
[email protected]5 stars for this recipe! It's the best fried chicken I've ever had.
Alma Torres
[email protected]This chicken is amazing! I'll definitely be making it again.
Eguakhide Emmanuel
[email protected]I'm so glad I found this recipe. It's my new go-to for fried chicken.
Rabiu Gbemisola
[email protected]I served this chicken with mashed potatoes and green beans, and it was a perfect meal. The chicken was the star of the show, but the sides were also delicious.
Peo Supermarket
[email protected]I used boneless, skinless chicken breasts for this recipe, and they turned out great. I'm sure it would be just as good with bone-in chicken, but I prefer the boneless breasts.
Muhammad Shahzaib Shahzaib
[email protected]This recipe is a little time-consuming, but it's definitely worth the effort. The chicken is so crispy and delicious, it's worth every minute.
Naima Dahir
[email protected]I'm not a huge fan of fried chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, I couldn't get enough of it.
Amjadofficial 92
[email protected]I love that this recipe uses buttermilk for brining. It really helps to tenderize the chicken and gives it a delicious flavor.
Omitted
[email protected]I was skeptical about the double coating at first, but it really does make a difference. The chicken comes out so crispy and crunchy, it's almost like it's been deep-fried.
Jeremy Duran
[email protected]This fried chicken recipe is a game-changer! The buttermilk brine and double coating create an incredibly crispy and flavorful crust, while the chicken remains juicy and tender on the inside. I've tried it several times now, and it's always a hit wit