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Passover Chicken Coating (For chicken pieces or cutlets)

  • 1 1/2 cups finely ground matzoh
  • 1/4 cup potato starch
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1/4-1/2 teaspoons pepper
  • 1 teaspoon paprika
  • 2 teaspoons lemon zest, finely minced
  • 2 tablespoons parlsey, finely minced

VINAIGRETTE OR SALTED WATER

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.

©Marcy Goldman




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