Name: Matzo-Meal Fried Chicken
Total time: 2 h
Yield: 8 servings
Cuisine: american, jewish
Ingredients: 1 teaspoon kosher salt, plus more to taste; 2 teaspoons coarsely ground black pepper; 2 teaspoons poultry seasoning; 1 teaspoon paprika; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 2 whole kosher chickens, preferably fryers (3 to 3 1/2 pounds each); 4 large eggs; 2 cups matzo meal; Neutral oil, for frying (see Tip)

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Ingredients

Yield:8 servings

1teaspoon kosher salt, plus more to taste
2teaspoons coarsely ground black pepper
2teaspoons poultry seasoning
1teaspoon paprika
¼teaspoon ground ginger
¼teaspoon ground cinnamon
¼teaspoon ground allspice
¼teaspoon ground cloves
2whole kosher chickens, preferably fryers (3 to 3½ pounds each)
4large eggs
2cups matzo meal
Neutral oil, for frying (see Tip)

Ingredient Substitution Guide

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 1¼ 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.

Tip

If needed or desired, use oil that is kosher for Passover. If following Sephardic kosher for passover guidelines, use corn or peanut oil.

Ratings

4 out of 5

77 user ratings

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Cooking Notes

Dee2 years ago

People, it’s Fried Chicken. Fry it.

Jessica2 years ago

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!

Ferguson2 years ago

I made a half batch. It was yummy and worth the effort of frying and cleaning up. Wonderful crunch and juicy insides. I reheated the leftovers the next day in the oven at 400. Perfect recipe.

Hunky1 month ago

Matzo meal can be replaced with ground soda crackers

Anita8 months ago

I used boneless skinless chicken thighs and cut them to finger-food size. Also added extra spice mix to the matzo meal. They were delicious, even more so when lightly drizzled with honey.

Matt Share1 year ago

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.

Steve2 years ago

Went for an oven fried version with the help of the NYT Lindy Boggs chicken recipe. Started with the spice/herb mix in Step 1 (combined marjoram, rosemary, sage and thyme instead of using prepared poultry seasoning), used boneless chicken breast at Step 2, and shifted to the Lindy Boggs recipe after Step 3 (replaced butter with olive oil), cooked for around 25 minutes (to an internal temperature of 150 degrees). It was super.

Ferguson2 years ago

I made a half batch. It was yummy and worth the effort of frying and cleaning up. Wonderful crunch and juicy insides. I reheated the leftovers the next day in the oven at 400. Perfect recipe.

Jessica2 years ago

Alex Navarro-McKay2 years ago

Made as directed. Excellent. I will be repeating this.

linda gass2 years ago

Can this chicken be baked instead of fried?

Dee2 years ago

People, it’s Fried Chicken. Fry it.

brg2 years ago

I'd really appreciate alternative instructions (temperature & cooking time) for air-frying the chicken.

Euphemia Thompson2 years ago

then experiment. best way to learn.

JCW2 years ago

Could 1 make this healthier through an air-fryer version? Also, the FDA warns AGAINST ever washing chicken. Doing so is a great way to spread pathogens.

LindaSutton2 years ago

I'd like to see a BAKE it alternative to deep frying. Also, any adjustments if using an air fryer.

Emily2 years ago

I would bake this in the oven instead of frying. It should be delicious and a lot healthier.

Wendie S-M2 years ago

Can this yummy crunchy chicken dish be baked/roasted in the oven and if so, at what temperature and for how long? I prefer not to fry in oil, healthier in the oven. Thanks.

KDA2 years ago

It seems odd that you would not add more of the seasoning to the matzo meal.

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