This recipe makes tender chicken with a crunchy coating. It uses matzo meal for the bread. Many people search for ways to use matzo meal beyond soup. This dish answers that. It works for Passover or any day. Research shows top recipes focus on crisp texture and simple steps. Times: Prep 10 minutes, Cook 15 minutes, Total 25 minutes. Serves 4.
Key Facts
- Matzo meal gives a light crunch like breadcrumbs.
- Fry for best results, but bake option exists for less oil.
- Common questions include: What is matzo meal? It’s ground matzo crackers, often used in Jewish cooking. Can it replace breadcrumbs? Yes, in most cases.
Why This Recipe Works
I recall a busy weeknight when my pantry had no breadcrumbs. I spotted matzo meal from last Passover. I tried it on chicken. The result was golden and crisp. My family asked for seconds. Now it’s a staple. This story shows how simple swaps create new favorites.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- Salt and black pepper to taste
- 1 cup all-purpose flour (or potato starch for Passover)
- 2 large eggs
- 1 tablespoon water
- 1.5 cups matzo meal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon dried parsley
- 0.5 cup neutral oil (like grapeseed or canola) for frying
- Lemon wedges for serving
Instructions
- Pound chicken breasts to 0.25-inch thickness between plastic wrap. Season with salt and pepper.
- Set up three bowls: flour in first, beaten eggs with water in second, matzo meal mixed with garlic powder, onion powder, paprika, and parsley in third.
- Dredge each chicken piece in flour. Shake off extra.
- Dip in egg mixture. Let excess drip.
- Coat in matzo meal mix. Press to stick.
- Heat oil in large skillet over medium-high until hot.
- Fry chicken 3-4 minutes per side until golden and internal temperature hits 165°F.
- Drain on paper towels. Serve with lemon wedges.
Tips and Variations
- For extra crunch, add crushed potato chips to matzo meal.
- Bake at 400°F for 20 minutes on oiled sheet. Flip halfway.
- Add lemon zest to matzo mix for fresh taste.
Substitutions
- Use egg whites only for lighter coating.
- Swap oil with olive oil if preferred.
- For gluten-free, ensure matzo meal is certified.
Storage and Make-Ahead
- Store leftovers in airtight container in fridge up to 3 days.
- Reheat in 350°F oven for 10 minutes to keep crisp.
- Freeze