->Fried 50 <-

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, cut 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.

30 minutes. Heat

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.