Matzo Fried Chicken and Crispy Fried Onion Rings
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Matzo Fried Chicken and Crispy Fried Onion Rings
This matzo fried chicken and crispy friend onions rings is an excellent winter time comfort food. It's hot, greasy, and totally delicious.
Ingredients
Directions
Line a baking sheet with several layers of brown paper bags (they soak up extra oil).
Line up potato starch container, followed by egg whites, and finally a third container (could be a brown paper bag) filled with matzo meal, cinnamon, ginger, thyme, allspice, cayenne, salt, and pepper.
Heat 3 inches of evoo in a heavy bottom pan (I love my cast iron skillet) to 360°F.
Pat dry chicken and season with salt and pepper. Dredge chicken pieces in potato starch and clap off excess.
Coat chicken in egg whites and finally in seasoned matzo meal.
Allow chicken to sit in matzo meal for about 10 minutes (this dries the crust a bit and will help keep it from falling off).
Deep fry chicken, several pieces at a time, for 7 to 10 minutes per batch (you can sneak a peek by cutting open a thigh (they take the longest to cook) or by inserting a thermometer in thickest part of thigh and it should register 150°F.
Cool chicken on paper bags. Top with an additional sprinkle of salt and a squeeze of lemon, if desired.
Separate sliced onions into individual rings.
Follow same procedure for chicken and fry for 3 minutes or until golden brown on all sides. Be careful not to overload the pan.
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Ingredients
Directions
Line a baking sheet with several layers of brown paper bags (they soak up extra oil).
Line up potato starch container, followed by egg whites, and finally a third container (could be a brown paper bag) filled with matzo meal, cinnamon, ginger, thyme, allspice, cayenne, salt, and pepper.
Heat 3 inches of evoo in a heavy bottom pan (I love my cast iron skillet) to 360°F.
Pat dry chicken and season with salt and pepper. Dredge chicken pieces in potato starch and clap off excess.
Coat chicken in egg whites and finally in seasoned matzo meal.
Allow chicken to sit in matzo meal for about 10 minutes (this dries the crust a bit and will help keep it from falling off).
Deep fry chicken, several pieces at a time, for 7 to 10 minutes per batch (you can sneak a peek by cutting open a thigh (they take the longest to cook) or by inserting a thermometer in thickest part of thigh and it should register 150°F.
Cool chicken on paper bags. Top with an additional sprinkle of salt and a squeeze of lemon, if desired.
Separate sliced onions into individual rings.
Follow same procedure for chicken and fry for 3 minutes or until golden brown on all sides. Be careful not to overload the pan.