Northern fried chicken

Crunchy crust made with matzo meal, serve it with honey for dipping, collard greens quick-sautéed in brown butter and mashed potatoes with gravy.

Serves 4

- Canola oil, for frying
- ½ tsp hot paprika
- ¼ tsp of each, cayenne pepper, dried basil, dried parsley, garlic powder and onion powder.
- 4 egg whites, beaten
- ½ cup flour
- ½ cup matzo meal
- ¼ tsp baking powder
- 1 x 3-lb chicken, cut into 8 pieces
- Salt and freshly groud black pepper, to taste
- Honey, for dipping

Pour oil into a 5-qt. Dutch oven to a depth of 2 inches.
Heat over medium-high heat until 375F on a deep-fry thermometer.

In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
Put egg whites in a bowl.
In another bowl, combine flour, matzo and baking powder.

Dip chicken pieces in egg whites and press into matzo mixture to coat.
Shake off excess.
Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
Serve with honey, if you like.

BON APPETIT