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

1. 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.
2. In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
3. Put egg whites in a bowl.
4. In another bowl, combine flour, matzo and baking powder.
5. Dip chicken pieces in egg whites and press into matzo mixture to coat ; shake off excess.
6. Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
7. Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
8. Serve with honey, if you like.

BON APPETIT