The fried chicken recipe created by brothers Bruce and Eric Bromberg in 1992 helped give rise to a mini-empire of Blue Ribbon-branded restaurants in New York, Los Angeles, South Beach and Las Vegas, and it’s still the best thing on the menu at the three locations of Blue Ribbon Brasserie (and its new York spinoff, Blue Ribbon Fried Chicken). To make this dish, chicken pieces are dipped in egg white and coated in a combination of matzo meal, flour and baking powder before being deep-fried. After coming out of the oil, they’re dusted with salt, pepper, peprika, cayenne, basil, parsley, and garlic and onion powders, and the end result is spectacular.
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