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 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
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.
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