> Has anyone used matzo cake meal for "breading?"
see below
Joan
(Passover ) Fried Chicken with Lemon and Cinnamon
3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3-lb) chickens, but into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 - 1/3 cup matzo cake meal
3 eggs, beaten
olive oil
lemon wedges
Combine first 5 ingredients in large non-aluminum dish. Add chicken,
turning to coat. Cover with plastic wrap and refrigerate overnight,
turning
chicken pieces over twice.
Line 2 baking sheets with waxed paper. Season matzo meal with salt
and
pepper.
Drain chicken pieces and blot dry with paper towels. Dip chicken
into
matzo cake meal. Next, dip chicken pieces into egg and, finally, dip in
matzo meal, coating completely. Shake off excess matzo meal.
Place chicken on prepared waxed paper. Chill 30 minutes.
Heat 1/2 oil in heavy large skillet. Add thigh and leg pieces of
chicken to the skillet, taking care not to crowd. Cook until golden brown
and springy to the touch. When cooked, place on paper towels to drain. Add
chicken breasts and repeat procedure.
Garnish with lemon wedges.
Source: BON APPETIT
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