Ingredients Jump to Instructions ↓

  1. Passover Fried Chicken with Lemon and Cinnamon

  2. 3/4 cup fresh lemon juice

  3. 6 medium garlic cloves, crushed

  4. 2 1/2 teaspoons cinnamon

  5. 1 1/4 teaspoons salt

  6. 3/4 teaspoon freshly ground pepper

  7. 2 (3-lb) chickens, cut into eight pieces each 1 1/2 cups matzo meal (or more)

  8. 1/4 - 1/3 cup matzo cake meal

  9. 3 eggs, beaten

  10. olive oil

  11. lemon wedges

  12. Combine first 5 ingredients in large non-aluminum dish. Add chicken,

  13. turning to coat. Cover with plastic wrap and refrigerate overnight,

  14. turning chicken pieces over twice. Line 2 baking sheets with waxed

  15. paper. Season matzo meal with salt and pepper.

  16. Drain chicken pieces and blot dry with paper towels. Dip chicken

  17. into matzo cake meal. Next, dip chicken pieces into egg and, finally,

  18. dip in matzo meal, coating completely. Shake off excess matzo meal.

  19. 30 minutes. Heat

  20. oil in heavy large skillet. Add thigh and leg pieces of chicken to

  21. the skillet, taking care not to crowd. Cook until golden brown and springy to the touch. When cooked, place on paper towels to drain.

  22. Add chicken breasts and repeat procedure. Garnish with lemon wedges.


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