Ingredients
Canola frying oil
1/2 tsp. hot paprika
1/8 tsp. ea. cayenne pepper, dried basil, dried parsley, garlic powder, onion powder
4 beaten egg whites
1/2 c. flour
1/2 c. matzo meal
1/4 tsp. baking powder
3 lb. chicken, cut into 8 pcs
black pepper to taste
honey for dipping
Preparation
2" oil in 5 qt. Dutch oven. Medium-high heat 375F. Combine paprika, cayenne, basil, parsley, garlic & onion spices in bowl. Combine flour, matzo, baking powder in bowl. Dip chicken in egg whites one at a time, press into matzo to coat. Shake off excess; transfer to rack set inside baking sheet. In 2 batches, fry chicken til crispy and cooked through, 10-12 min. Transfer to paper towels and season w/ salt, pepper and paprika mix. Serve with honey.
