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Passover Picnic-Style Chicken Fingers

Time25 minutes
YieldsServes 4 .
Passover Picnic-Style Chicken Fingers
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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 if not a minefield of food do’s and don’ts.

There’s no letup after the two gargantuan Seder feasts, either. Passover has not passed over. You still have to eat and snack and get through--if you are observant--six more days and nights of Passover-correct repasts (no flour, no leavening agents, no fermented anything, no seeds, no grains, no flour, no mustard etc.).

The trouble is, a cook’s energy runs low and his or her imagination ebbs. Those at the Passover helm can become snarly; those at the table cringe at the idea of brisket and gefilte fish once more.

I live in the trenches too, so lately I have devised after-the-Seder recipes: a matzo-based lasagna, seasoned chicken fingers and even some great, simple baking.

Meal-makers need not say, “OK. The roast chicken and brisket parade has passed; if I see another matzo ball and sweet and sour meatball, I will weep.” What’s needed is good, easy food, and food that is not as heavy or as illustrious as Seder fare. In short, regular stuff made Passover-appropriate. Stuff you would eat anyway, stuff you can take to work or enjoy after school (kids still are hungry for cookies and squares).

These are some of the recipes that get my family through the rest of the Passover week. Some things, such as the Passover Picnic-Style Chicken, is even better made with matzo meal than with bread crumbs. Matzo meal makes a terrific breading, and here it results in crunchy, golden chicken. Matzo comes in handy in Matzo Lasagna, taking the place of pasta. The dish is made with a bechamel-like sauce.

*

Marcy Goldman runs the Baker Boulanger Web site, www.better baking.com.

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1

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

2

Lay 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.

3

Combine 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).

4

Season 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.

5

Pour 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.

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