I firmly believe that anyone that says they don’t like fried chicken is a liar. Maybe it doesn’t make the list of your favorite foods; maybe it’s not something you crave all the time but there is something about that crispy skin and that warm juicy chicken that is so simple and comforting that I can’t imagine anyone could really turn down.
Fried chicken is one of the dishes that it seems like most people have a favorite, and occasionally closely guarded, family recipe. And they are pretty sure their recipe is by far the best out there. I do not have that problem. I have virtually no family recipes to speak of save for a Thanksgiving stuffing recipe. It seems it’s not just my immediate family that has forsaken cooking but generation upon generation of them. How I came out of that legacy I have never been able to understand but what it means is I basically get a blank slate to play with. This recipe has some heat to it, just a touch of sweetness and matzo meal that gives it a ridiculously good crust.
And what is a warm and comforting meal with out a glass of wine to go with it. You might be surprised to know that I am going to suggest that you once again pair this with a Pinot Noir. A big rich pinot with loads of fruit and a good amount of new oak would be awesome with this chicken. The spices in the crust are a perfect match for the spices and nuance of a pinot that spends a lot of time in French Oak. A bigger, full-bodied pinot will be able to stand up to this flavorful chicken while still having enough acid on the finish to clear your palate and cut through the richness.
For the chicken:
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder, onion powder, dried oregano, and dried parsley
- 4 egg whites, beaten
- ½ cup flour
- ½ cup matzo meal
- ¼ teaspoon baking powder
- 3 pounds chicken breasts
- Kosher salt and freshly ground black pepper to taste
- Honey for drizzling
For the Potatoes:
- 2 pounds russet potatoes
- 1½ cups cream
- ½ cup cream cheese
- Salt and pepper to taste
- Preheat a deep fryer to 375°F and preheat your oven to 200°F.
- Combine the paprika, cayenne, garlic powder, onion powder and dried parsley in a small bowl and set aside. Put the egg whites in a baking dish and combine the flour, matzo meal and baking powder in another baking dish and sprinkle in half of spice mixture.
- Coat the chicken by first dipping a breast in the egg white and then dredging it through the flour mixture. Shake off any excess and repeat the process with the rest of the chicken breasts.
- Working in batches fry the chicken until crispy and cooked through, turning half way through, about 10-12 minuets. Transfer the chicken to a paper towel to drain slightly and season with some of the remaining spice mixture. Keep the chicken warm in the oven as you work on frying the rest of the breasts.
- To serve drizzle with a little bit of honey and enjoy
- Peel and quarter the potatoes and cook in a pot of salted, boiling water for about 20 minutes until tender.
- As the potatoes are cooling slightly heat the milk and cream cheese in a small saucepan.
- Once you are able to handle the potatoes run them through a ricer and then mix together with the warm milk. Season with salt and pepper to taste and serve.