About this recipe:A deliciously crunchy fried chicken dish. Chicken is dredged in a paprika-spiced matzo crumb, before being pan-fried to perfection.
4 skinless, boneless chicken breast fillets, pounded to 1.25cm thickness
2 tablespoons paprika, divided
2 tablespoons yellow mustard
salt and pepper to taste
265g matzo meal
250ml oil for frying
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Method Prep:20min › Cook:20min › Ready in:40min
In a bowl, beat together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large frying pan over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading or it may fall off.
Fry in hot oil for about 5 minutes per side or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.