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Matzo Fried Chicken and Crispy Fried Onion Rings

Kosher Matzo Southern Fried Chicken

Fried chicken during Pesach? Whaaaat? Yessss! Crunchy, crispy, and sizzling with a teensy bit of grease and salt right out of the pan. 

Leftover fried chicken (as if!) can be stored, covered, for up to 3 days and reheated on a foil-lined baking sheet at 350°F for about 15 minutes. 

This is just what you need after all the matzo and seder foods. Some roll-up-the-sleeves grub! Feel free to raid your refrigerator and fry up: zucchini, pickles (patted dry), carrots, butternut squash, or mushrooms and let it fry! Use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 8+Servings


Fried Chicken

  • 1 cup potato starch, placed in a casserole
  • 12 egg whites, whisked with ¼ cup water, placed in a casserole
  • 3 cups matzo meal
  • ¼ teaspoon cinnamon
  • 1 teaspoon dried ginger
  • ½ teaspoon dried thyme
  • ¼ teaspoon allspice
  • ½ teaspoon cayenne pepper
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 chickens (about 3 - 4 pounds each), cut into 8 pieces
  • 6 cups  extra virgin olive oil (or more for larger pans), such as Colavita
  • Garnish: additional salt, lemon wedges

Fried Onion Rings

  • 2 large Spanish or red onions, sliced thinly into rounds


Fried Chicken:

1. Line a baking sheet with several layers of brown paper bags (they soak up extra oil). 

2. Line up potato starch container, followed by egg whites, and finally a third container (could be a brown paper bag) filled with matzo meal, cinnamon, ginger, thyme, allspice, cayenne, salt, and pepper.

3. Heat 3 inches of evoo in a heavy bottom pan (I love my cast iron skillet) to 360°F. 

4. Pat dry chicken and season with salt and pepper. Dredge chicken pieces in potato starch and clap off excess. 

5. Coat chicken in egg whites and finally in seasoned matzo meal.

6. Allow chicken to sit in matzo meal for about 10 minutes (this dries the crust a bit and will help keep it from falling off).

7. Deep fry chicken, several pieces at a time, for 7 to 10 minutes per batch (you can sneak a peek by cutting open a thigh (they take the longest to cook) or by inserting a thermometer in thickest part of thigh and it should register 150°F.

8. Cool chicken on paper bags. Top with an additional sprinkle of salt and a squeeze of lemon, if desired.

Fried Onion Rings:

1. Separate sliced onions into individual rings.

2. Follow same procedure for chicken and fry for 3 minutes or until golden brown on all sides. Be careful not to overload the pan.

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