Southern Fried and Syrian Passover

The real secret to good fried chicken is the marinade and authentic southern fried chicken is marinated in buttermilk. Since we keep kosher, I had to find another alternative to achieve the same tenderizing effect that buttermilk produces….. lemon juice. And, since we are not allowed to use flour during Passover, I used matza meal instead, and although it doesn’t stick as well as flour, it worked beautifully. This produces a nice lemony-garlic fried chicken. It is definitely finger licking good.

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Passover Fried Chicken with Lemon and Paprika
Ingredients
  • 3/4 cup fresh lemon juice
  • 6 medium garlic cloves crushed
  • 4 teaspoons sweet paprika
  • 3/4 teaspoon freshly ground pepper
  • 2 3 pound chickens, cut into eight pieces each
  • 1-1/4 teaspoons salt
  • 2 cups matzo meal or more
  • 3 eggs beaten
  • Canola oil
Instructions
  1. Combine first 4 ingredients in large non-aluminum dish. Add chicken, turning to coat. Cover with plastic wrap and refrigerate overnight, turning chicken pieces over twice.
  2. Line 2 baking sheets with wax paper. Season matzo meal with salt and pepper.
  3. Drain chicken pieces and blot dry with paper towels. Dip chicken into matzo meal. Next, dip chicken pieces into egg and, finally, dip again in matzo meal, coating completely. Shake off excess matzo meal.
  4. Chill the chicken for 30 minutes.
  5. Heat 1.5cm (1/2 inch) of oil to 180C (350F) 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.

My husband decided to surprise me this Passover with a bag of potato flour. I have never cooked with potato flour in my life and cannot remember anyone in my family using it. So, I wanted to find something interesting to make with it. I once had a cake made with potato flour and really disliked the texture. I remembered seeing a recipe once for crepes made with potato flour and decided to marry those with a Syrian meat filling I found from Poopa Dweck. She just wrote a beautiful cookbook about Syrian Jewish cooking and I must buy this book. I saw it at our local bookstore and it has my name all over it. The meat filling is called Hashu and it is typically used to fill vegetables. My husband adapted the recipe by adding pomegranate molasses and hot paprika. It is delicious and worked nicely with my chive crepes.

How do you like the kosher squid to the right of the crepe? That is my husband trying to be clever with the leftover crepe batter. 🙂

Print
Passover Fried Chicken with Lemon and Paprika
Ingredients
  • 3/4 cup fresh lemon juice
  • 6 medium garlic cloves crushed
  • 4 teaspoons sweet paprika
  • 3/4 teaspoon freshly ground pepper
  • 2 3 pound chickens, cut into eight pieces each
  • 1-1/4 teaspoons salt
  • 2 cups matzo meal or more
  • 3 eggs beaten
  • Canola oil
Instructions
  1. Combine first 4 ingredients in large non-aluminum dish. Add chicken, turning to coat. Cover with plastic wrap and refrigerate overnight, turning chicken pieces over twice.
  2. Line 2 baking sheets with wax paper. Season matzo meal with salt and pepper.
  3. Drain chicken pieces and blot dry with paper towels. Dip chicken into matzo meal. Next, dip chicken pieces into egg and, finally, dip again in matzo meal, coating completely. Shake off excess matzo meal.
  4. Chill the chicken for 30 minutes.
  5. Heat 1.5cm (1/2 inch) of oil to 180C (350F) 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.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

3 thoughts on “Southern Fried and Syrian Passover

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