Serves 4-6
- 1 1/2 pound chicken breast filets, 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 or honey
- 2 cups finely chopped pecans (see recipe note)
- 1/4 cup sugar
- Oil, for frying
CREAMY DIPPING SAUCE
- 1 cup mayonnaise
- 1/4 cup silan or honey
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
Make the Sauce
Add mayonnaise, silan, vinegar, and salt to a small bowl; whisk to combine. Taste and adjust seasoning if desired. Set aside.
Dredge Chicken
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.
Fry Chicken
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. Transfer to paper towel-lined plate to drain for a few minutes before serving.
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.
