Passover chicken coating (for chicken pieces or cutlets)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely ground matzoh |
| ¼ | cup | Potato starch |
| 1½ | teaspoon | Garlic powder |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| 2 | teaspoons | Lemon zest; finely minced |
| 2 | tablespoons | Parlsey; finely minced |
Directions
VINAIGRETTE OR SALTED WATER
Souce: Passover Cookbook: (Frances R. AvRutick) Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.
I METHOD Marinate chicken cutlets or pieces in vinagrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 F) until done - 35-45 for pieces, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.
II METHOD - Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 for 35-45 minutes, basting for the first 30 minutes with a touch of oil.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 20, 1998