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