Passover Chicken Coating (For Chicken Pieces or Cutlets)

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Passover Chicken Coating (For Chicken Pieces or Cutlets) Ingredients

1 1/2 c Finely ground matzoh	1 ts Paprika
1/4 c Potato starch	2 ts Lemon zest; finely minced
1 1/2 ts Garlic powder	2 tb Parlsey; finely minced
1 1/2 ts Salt	VINAIGRETTE OR SALTED WATER
1/2 ts Pepper

Instructions for Passover Chicken Coating (For Chicken Pieces or Cutlets)

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@aol.com on Feb 20, 1998

Main Ingredient: ChickenCuisine: Uncategorized