THE Dish: Bromberg brothers' fried chicken

Acclaimed chef Eric Bromberg prepared his award-winning Northern Fried Chicken on "CBS This Morning: Saturday," May 19, 2012.

(CBS News) NEW YORK -- Over the past 20 years, acclaimed chef Eric Bromberg and his younger brother, Bruce, have built a thriving "Blue Ribbon" restaurant empire in New York City and Las Vegas.

They now own 11 eateries -- all but one in the Big Apple. Their latest is Blue Ribbon Sushi Izakaya, which just opened in Manhattan.

Their restaurant in Vegas is the Blue Ribbon Sushi Bar Grill, in the city's newest resort and casino, The Cosmpolitan of Las Vegas.

On "CBS This Morning: Saturday," Eric shared the recipe for his ultimate dish: the award-winning Northern Fried Chicken. Among other honors, the dish was dubbed Best Fried Chicken in the U.S. last year by

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Northern Fried Chicken

Serves 4


  • 6 cups soy oil
  • 1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
  • 4 large egg whites, whisked
  • 1/2 cup matzoh meal
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Salt and freshly ground white or black pepper
  • 1 teaspoon Fried Chick Seasoning (see below)
  • Chicken Gravy (optional)
  • Mexican honey, for serving

Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375F.

Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzoh meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken into the matzoh mix and tap off excess.

Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper-towel-lined plate. Sprinkle immediately with the perfect saut» seasoning, then coat the pieces with the fried chicken seasoning. Serve with the gravy if you like, and honey for dipping.

Fried Chicken Seasoning

Makes about 3 Tablespoons

This is great to have around to sprinkle over corn on the cob, grilled vegetables, or anywhere you want to add a little heat.


  • 2 teaspoons hot paprika
  • 1-1/2 teaspoons salt
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cayenne pepper

Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne pepper, and store in a covered container.

For more of Eric and Bruce's recipes, go to Page 2.