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.
CAJUN SEASONING
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
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
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
BON TON-STYLE FRIED CHICKEN
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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