This is a great change-up from a traditional breaded chicken cutlet. The sweet flavors of the sugar and maple syrup are perfect together with the salty pecans.
- Cook Time
- Prep Time
1 1/2 pound chicken cutlets, cut into nugget or finger shapes
1/4 cup potato starch
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
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.
Excerpted from Perfect for Pesach Cookbook by Naomi Nachman Photography by Miriam Pascal. Published by Artscroll.
CLICK HERE: 8 FRIED CHICKEN OPTIONS