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Passover: Picnic-style Chicken Fingers

Source of Recipe

by Millie, from LA Times/Marcy Goldman


Recipe Introduction

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

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.301

List of Ingredients

4 boneless, skinless chicken breasts (about 1½ 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


Recipe

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

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.

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).

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.

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.

4 servings. Each serving: 579 calories; 215 mg sodium; 224 mg cholesterol; 22 grams fat; 4 grams saturated fat; 43 grams carbohydrates; 50 grams protein; 1.24 grams fiber