Matzo Fried Chicken and Crispy Fried Onion Rings

Fried Chicken

1 cup potato starch, placed in a casserole

12 egg whites, whisked with ¼ cup water, placed in a casserole

3 cups matzo meal

¼ tsp cinnamon

1 tsp dried ginger

½ tsp dried thyme

¼ tsp allspice

½ tsp cayenne pepper

2 tsp kosher salt

1 tsp freshly ground black pepper

2 chickens (about 3 - 4 pounds each), cut into 8 pieces

6 cups Colavita Extra Virgin Olive Oil

Garnish: additional salt, lemon wedges

Fried Onion Rings

2 large Spanish or red onions, sliced thinly into rounds

Fried Chicken:

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.

Fried Onion Rings:

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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Matzo Fried Chicken and Crispy Fried Onion Rings