Recipe - Passover Chicken Coating (For Chicken Pieces Or Cutlets)

1 One half cup Finely ground matzoh
One fourth cup Potato starch
1 One half teaspoon Garlic powder
1 One half teaspoon Salt
One half teaspoon Pepper
1 teaspoon Paprika
2 teaspoon Lemon zest; finely minced
2 tablespoon Parlsey; finely minced

VINAIGRETTE OR SALTED WATER

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 3545 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 12 tablespoons kosher salt). Let marinate
several hours of overnight. Coat well in coating and bake chicken, 400 for
3545 minutes, basting for the first 30 minutes with a touch of oil.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 20, 1998