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PASSOVER CHICKEN COATING (FOR CHICKEN PIECES OR CUTLETS)

Source: Passover Cookbook by Frances R. AvRutick

Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.

METHOD ONE: Marinate chicken cutlets or pieces in vinagrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 degrees F) until done - 35-45 minutes for pieces, 25 minutes for cutlets. Can also make cutlets into "nuggets" and serve with honey.

METHOD TWO: Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 degrees F for 35-45 minutes, basting for the first 30 minutes with a touch of oil.


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