Brooklyn Bowl Fried Chicken Recipes

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BROOKLYN BOWL FRIED CHICKEN



Brooklyn Bowl Fried Chicken image

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

Vegetable oil, for frying
4 large egg whites
1/2 cup matzo meal, or matzo crackers crushed with a rolling pin
1/2 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
freshly ground black and white pepper
1 teaspoon Cajun seasoning (see recipe)
Honey, for serving

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.

CAJUN SEASONING



Cajun Seasoning image

Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. "It was a tie," Wells recounted Dexter saying, "between sushi and the fried chicken at Brooklyn Bowl." The chicken was a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it. Adapted from "Bromberg Bros. Blue Ribbon Cookbook," by Bruce Bromberg, Eric Bromberg and Melissa Clark, this recipe is ready in no time, using ingredients straight from a well-stocked spice rack, but it changes whatever it's sprinkled on.

Provided by Pete Wells

Categories     easy, quick, condiments

Time 5m

Yield Makes about 3/4 cup

Number Of Ingredients 7

1/4 cup kosher salt
1/4 cup paprika
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar

Steps:

  • Combine all ingredients and store in a covered container.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 3 grams

FRIED CHICKEN BOWL



Fried Chicken Bowl image

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

vegetable oil for frying
4 pieces frozen, breaded pre-cooked chicken strips
2 cups prepared mashed potatoes
6 ounces shredded Cheddar cheese
1 (14 ounce) can whole kernel corn, drained

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

BON TON-STYLE FRIED CHICKEN



Bon Ton-Style Fried Chicken image

Categories     Chicken     Poultry     Fry     Summer     Deep-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For marinade
1 qt water
2 tablespoons salt
2 teaspoons cayenne
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)
For frying
About 12 cups vegetable oil
For dredging
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper

Steps:

  • Marinate chicken:
  • Whisk together all marinade ingredients in a large bowl.
  • Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
  • Dredge and fry chicken:
  • Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
  • Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
  • Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.

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