Matzah Chicken Fingers
There's little better than fried chicken and eggs, like any time of the day every day of the week. And, now, that includes during Passover! Holler at your girl!
1. DREDGE. beat 1 egg in one of your mixing bowls and pour your matzoh meal in your other mixing bowl.
Season your chicken with salt, pepper, red pepper flakes and garlic powder.
Coat one piece of your chicken in your egg yolk and then dip it in your bowl of matzoh meal and fully coat it in crumbs.
Repeat this dredging process to the rest of your pieces of chicken.
2. COOK YOUR CHICKEN FINGERS. preheat your oven to 350°.
Over high heat, heat a thin layer of canola oil in your frying pan.
When hot, use your tongs to place your matzah meal coated chicken in your pan.
Cook till the face downside is golden—about 2 1/2 minutes.
Cook until your second side is golden—about 2 minutes.
Line your baking sheet with your silpat.
Transfer your chicken fingers to your baking sheet.
Bake for 10 minutes or till your chicken is 155° (your chicken's temperature will keep rising after you take it out of the oven to the desired temperature of 165°)
3. TO PLATE IT. stack your chicken fingers on your plate.
Cut your hard boiled egg in half and place both halves cut side up on top of your chicken fingers.
Sprinkle with salt, pepper, red pepper flakes and basil.
Top with hot sauce to your liking.