Crunchy Chicken Crisps


Recipe excerpted from Let My Children Cook! A Passover Cookbook for Kids
By Tamar Ansh, Judaica Press

My kids have friends who make chicken like this and have been asking me for ages to do it with them too. What a treat!


Let’s get to it!
4 chicken legs, each cut in half so you have 4 drumsticks and 4 thighs
½ cup matzah meal or potato starch
1 tablespoon garlic powder
1 tablespoon onion powder
¼ teaspoon black pepper
1 tablespoon paprika
1 teaspoon parsley flakes
1 large bag potato chips (200-gram bag)
4 eggs
Cooking oil spray


And here's how you do it!
1. Wash off the chicken legs; take the skin off each one. Pat them dry and place them on a plate. Preheat the oven to 375°F (190°C).
2. Place the matzah meal (or potato starch) and all the spices into a bowl. Mix together with a fork.
3. Put all the eggs into another bowl, and beat them lightly with a fork.
4. In another bowl, crush the potato chips into very small pieces.
5. Spray a large baking pan with cooking oil spray. Dip each chicken piece into the matzah meal mix with the spices, then the egg, and then the potato chips. Lay it down in the pan and continue until all the chicken pieces have been double-coated.
6. Any matzah meal crumbs and/or potato chip crumbs that are left over must be thrown out. They had raw chicken dipped into them and cannot be eaten! Don't lick your fingers after dipping them into the
potato chip crumbs. Wash your hands off really well after handling raw chicken.
7. Spray the chicken pieces with the cooking oil spray to coat. Slide the pan into the oven and bake for 50–60 minutes until the chicken is fork-tender. Do not overbake.

TIP! If you want to kick things up a bit, you can add 1 teaspoon cayenne pepper (hot paprika) into the spice & matzah meal mix...


Recipe: Kosher, poultry, passover, pesach