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Passover Picnic-Style Chicken Fingers

Passover, which begins tonight, should be joyous. And for the most part, it is. But it can be stressful to host many people and, at the same time, keep in mind very specific observances of the Seder meal. It's nothing ... Read more

Total time: 25 minutes | Serves 4 .
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • About 1/2 cup potato starch
  • 2 eggs, beaten
  • About 1 1/2 cups matzo meal
  • Salt, pepper
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • Oil, for frying

Step 1Slice each chicken breast into 4 or 5 "fingers" about 4 inches long and 1/2 inch wide.

Step 2Lay out a large sheet of wax paper. Set the chicken on one end. Place the potato starch in a shallow bowl and the eggs in another bowl.

Step 3Combine the matzo meal, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, the garlic powder and the onion powder in a third shallow bowl and place it at the end of the line of bowls. (You are making an assembly line).

Step 4Season the chicken with a little salt and pepper. Dredge each finger lightly in the potato starch and shake off any excess. Dip the chicken in the eggs, then press into the seasoned matzo meal. Set the chicken on a clean piece of wax paper and finish dipping and coating all the pieces.

Step 5Pour 1/4 inch of oil in a large, deepskillet and heat to about 350 degrees. Fry a few pieces of chicken at a time, turning once, until well browned on each side, about 1 1/2 to 2 minutes a side. Adjust the heat as required. Drain well. Serve warm or cold.

Note: This recipe works equally well with fish filets such as sole or haddock.
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