MATZO CHICKEN FINGERS

CHICKEN FINGERS that are Passover friendly.

There's little better than fried chicken, like any time of the day every day of the week. And, now, that includes during Passover! Holler at your girl!

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MATZO CHICKEN FINGERS

Yield: 6

Author: Michelle Williams

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• Chicken Tenders (6)
• Matzoh Meal (1 Cup)
• Eggs (1 Beaten, 1 Hard Boiled)
• Salt
• Pepper
• Garlic Powder
• Red Pepper Flakes
• Fresh Basil (Finely Chopped)
• Canola Oil
• Hot Sauce

KITCHEN TOOLS

• Medium Mixing Bowls (2)
• Baking Sheet
• Silpat
• Frying Pan
• Tongs
• Cutting Board
• Forks (2)

Instructions

TO DREDGE YOUR CHICKEN

1. Beat 1 egg in one of your mixing bowls and pour your matzoh meal in your other mixing bowl.
2. Season your chicken with salt, pepper, red pepper flakes and garlic powder.
3. Coat one piece of your chicken in your egg yolk and then dip it in your bowl of matzoh meal and fully coat it in crumbs.
4. Repeat this dredging process to the rest of your pieces of chicken.

TO COOK YOUR CHICKEN FINGERS

1. Preheat your oven to 350°.
2. Over high heat, heat a thin layer of canola oil in your frying pan.
3. When hot, use your tongs to place your matzah meal coated chicken in your pan.
4. Cook till the face downside is golden—about 2 1/2 minutes.
5. Flip.
6. Cook until your second side is golden—about 2 minutes.
7. Line your baking sheet with your silpat.
8. Transfer your chicken fingers to your baking sheet.
9. Bake for 10 minutes or till your chicken is 155° (your chicken's temperature will keep rising after you take it out of the oven to the desired temperature of 165°)

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