Passover chicken coating (for chicken pieces or cutlets)

Yield: 1 Servings

Measure 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

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

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