While the South may have a reputation for some of the country’s best fried chicken, this “Northern” fried chicken from Bruce and Eric Bromberg’s “Blue Ribbon Cookbook” has taken Manhattan by storm.

• 6 cups soy oil
• 1 whole (3-pound) chicken, cut into 8 pieces
• 4 large egg whites, whisked
• ½  cup matzoh meal
• ½  cup all-purpose flour
• ¼  teaspoon baking powder
• ¼  cup plus 2 tablespoons salt
• 1 teaspoon finely ground white pepper
• 1 teaspoon Fried Chicken Seasoning Recipe
• Chicken Gravy Recipe, for serving
• Mexican honey, for serving

1. Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
2. Rinse chicken pieces and pat dry with paper towels. Place egg whites in a large shallow dish. In another shallow bowl, combine matzoh meal, flour, and baking powder. Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish. Then, coat each piece of chicken with matzoh mixture to coat; tap off excess.
3. Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat. Transfer to a paper towel-lined plate to drain. Mix together salt and pepper and sprinkle over chicken immediately; coat each piece with chicken seasoning. Serve immediately with gravy, if desired, and honey.

Serves 4.