Monday, April 27, 2009

matzo crusted chicken tenders

  • boneless, skinless chicken breasts, cut into tenders
  • buttermilk
  • matzo, crushed into a fine meal
  • cayenne pepper
  • adobo
  • dried oregano
  • fresh apricot preserves
  • fresh lemon juice

Combine apricot preserves and lemon, set aside. Add cayenne, adobo and oregano to matzo. Soak chicken in buttermilk, then dredge in matzo meal to coat. Bake at 450 degrees for about 10 minutes or until chicken is fully cooked. Serve with apricot dipping sauce and any other topping you wish, we used bbq sauce.

The dish: While it's true that Passover is almost two weeks in the rear view mirror, I made these chicken tenders now on purpose. As a Catholic boy I have no idea what's Kosher and what is not, let alone Kosher for Passover. I suspect soaking the chicken in buttermilk would make even the liberalist of Rabbis cringe, so I figured I'd post this well ex post facto so no one actually mistakes me for someone who knows what he's talking about and copies it trying to keep Kosher. Faithful redroom reader Mike from Brooklyn can be thanked for the matzo, as he and his better half had a surplus and were kind enough to pass some along to the gentiles up the walkway. This dish was a neat way to showcase matzo, but truthfully I think I prefer mine plain with peanut butter, it's great if you haven't tried it.


  1. Have done this with Honey Dijon pretzels in place of Matzo. Also tried Hint of Lime chips Both were FAB.

  2. Thanks for the shout out! But it was Cheryl's matzo, she gets all the credit.

  3. so I wasn't lying- she is your better half!!

  4. honey dijon pretzels as a crtusting? I may steal that from you at some point