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Fried chicken

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Has anyone tried the recipe for Northern Fried Chicken from Saveur (link below) using fine ground matzo meal in place of flour? If so, any tips/comments would be much appreciated.

http://www.saveur.com/article/Recipes...

Thanks

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  1. Even before I started keeping kashrut, my Mom's Pesach fried chicken was/is the best I've ever had. That recipe looks a lot like hers. Matzoh meal makes a great coating for fried chicken!

    1. Add some ground hazelnuts/pecans/pistachios for texture.

      1. I know it's a little late for Pesach recipes, but my super simple oven-fried chicken is totally yum and begged for by the family. All it takes is cut up chicken, potato starch and salad seasoning tossed together in a ziploc, and a greased baking pan. Rinse the chicken pieces, toss them one or two at a time in the bag until they're covered in the seasoned potato starch, place the pieces in the pan but do not crowd them together! Spray the tops of the chicken pieces lightly but evenly with the Pesach version of Pam, then bake in a 425 degree oven for about 45 minutes. Test for doneness of course, and you may have to reapply oil halfway through if the coating is not looking moist, crispy and brown (yes, moist and crispy simultaneously).

        2 Replies
        1. re: grumpus

          I actually tried this breading as I had a lot of potato starch left over from pesach. I used potato starch and a packet of good seasons garlic and herb dressing seasoning and breaded and fried some sole and chicken cutlet with it and it was really really good. It did soak up a lot of oil so next time I am going to try your oven method but even with the oil it was really delish and the family loved it. Thanks!

          1. re: azna29

            I had tried the baking method last week, but it never really browned up