The Jewish holiday of Passover is drawing near, and for those who observe, it means several days without bread or bread-based products. It's lead many to get very creative in their cooking, and now one very inspired chef has a few ideas she'd like to run by you. Naomi Nachman, who wrote the new cookbook The Perfect Pesach (which translates to Passover) stopped by Tonia's Kitchen to talk about some ways you can jazz up the dinner table when cooking for the holiday. One of those ways involves chicken. Naomi told Tonia about her Sweet and Salty Maple Pecan Chicken. And just like the name implies, this chicken runs both ways, combining with sweetness of maple syrup with the saltiness of pecans and fried chicken. Not only is it Kosher for Passover, but it's a recipe you can keep on hand for anytime of year...it's just that good!
Ingredients
- 1 1/2 pound chicken cutlets, cut into nugget or finger shapes
- 1/4 cup potato starch
- 2 eggs
- 2 1/2 teaspoons kosher salt, divided
- 1 tablespoon pure maple syrup
- 2 cups finely chopped pecans (see recipe note)
- 1/4 cup sugar
- Oil, for frying
Preparation
Place chicken pieces into a medium bowl; toss with potato starch until all chicken is coated.
Place eggs, 1 teaspoon salt, and maple syrup into a second bowl; whisk to combine.
Combine pecans, sugar, and remaining 1 1/2 teaspoons salt in a third bowl; stir to combine.
Dredge each piece of chicken in the egg mixture, then in the pecan mixture.
Heat oil in a large frying pan over medium heat. Fry each piece of chicken for 3-5 minutes per side, until golden brown and cooked through. Don't overcrowd pan while frying.
Serve with your favorite dipping sauce.
RECIPE NOTE: For best results, crush the pecans in the food processor or with a big knife. You want them to be finely chopped, but still have some texture.
