Matzo-Meal Fried Chicken
Published April 5, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 2 hours, plus chilling and resting
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon kosher salt, plus more to taste
2 teaspoons coarsely ground black pepper
2 teaspoons poultry seasoning
1 teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 whole kosher chickens, preferably fryers (3 to 3 ½ pounds each)
4 large eggs
2 cups matzo meal
Neutral oil, for frying (see Tip)
Nutritional analysis per serving (8 servings)
13 grams carbs; 369 milligrams cholesterol; 1429 calories; 63 grams monosaturated fat; 30 grams polyunsaturated fat; 21 grams saturated fat; 120 grams fat; 1 gram trans fat; 1 gram fiber; 530 milligrams sodium; 73 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the salt, pepper, poultry seasoning, paprika, ginger, cinnamon, allspice and cloves in a bowl.
- Step 2
Rinse chickens and pat dry. Cut each into pieces: breasts, wings, drumsticks and thighs. If the breast halves are very large, cut them in half crosswise. Season the chicken all over with the spice mixture, cover and refrigerate for a few hours.
- Step 3
Beat the eggs with a fork in a shallow dish, then mix in 2 tablespoons water. Place matzo meal in another dish. Set up two racks over two large baking sheets lined with paper towels. Dip each chicken piece in the eggs to thoroughly coat, then in the matzo meal. Set on the racks, arranging breasts, wings, legs and thighs together. Let sit for about 15 minutes at room temperature so the coating can set.
- Step 4
Meanwhile, add oil to a depth of 1 ¼ inches in a large, deep frying pan or Dutch oven and heat over medium to about 325 degrees. Working in batches by chicken parts and adjusting the heat as needed to maintain a steady sizzle, fry the breasts then the dark meat until browned all around and 165 degrees or higher for white meat and 175 degrees for dark meat, 7 to 8 minutes per side. If needed, continue cooking pieces to brown evenly or cook through, about 4 minutes. Use your best judgment (and a meat thermometer): Crispy and golden brown on the outside doesn’t necessarily mean done on the inside.
- Step 5
Line large platters with paper towels. As the chicken pieces finish cooking, remove them with tongs and place them on the platters to drain. Sprinkle with salt, if you’d like, and serve hot or warm.
If needed or desired, use oil that is kosher for Passover. If following Sephardic kosher for passover guidelines, use corn or peanut oil.
Private Notes
Comments
People, it’s Fried Chicken. Fry it.
Wonderful recipe! Thinking about using matzo meal for all future fried chicken recipes. We used about 3.5 lbs of dark meat but the full spice amount, including some in the matzo meal. Chose sunflower oil for frying. We drove to a seder 30 miles away & reheated everything at 400F - still tender, crispy, & delicious. Saved for future Shabbat meals!
Ms. Stewart, the Jews of the American South (while of course varied in their backgrounds) are historically Sephardic, not Ashkenazi. Later Ashkenazi immigrants now outnumber those families, but they arrived into a Southern-Sephardic culture. All of this is to say that cultural exchange between Southern Jews during the Antebellum period or early Reconstruction was generally an exchange with Sephardic tradition. The particular spices in this recipe suggest it belongs to that tradition.
Make a very similar recipe but oven bake. Place coated chicken pieces on a parchment or foil lined baking sheet drizzle with oil or Pam and bake. 425. Till golden brown. My mom called it chicken with the crisp!
Can the chicken be baked instead of fried? I dont want an oily mess during Passover.
Matzo meal can be replaced with ground soda crackers