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This crispy Passover chicken nugget recipe transforms simple ingredients into golden, juicy bites that maintain the perfect balance between tradition and modern family-friendly food. I've been making these for my Passover celebrations for years, and they disappear faster than any other dish on the table.
I first created these when my nieces and nephews were visiting during Passover and desperately wanted chicken nuggets. The look of pure joy on their faces when I served these crispy morsels convinced me this recipe needed to become a holiday tradition.
Ingredients
- Chicken breast: Delivers lean protein and creates tender nuggets when cut into uniform pieces
- Potato starch: Creates the perfect crispy exterior while remaining kosher for Passover
- Onion powder: Adds savory depth without actual onion pieces that kids might pick out
- Garlic powder: Complements the onion flavor for a well rounded taste profile
- Baking powder: Helps create a lighter more airy coating even when using potato starch
- Eggs: Bind everything together and add richness to the batter
- Water: Thins the batter to the perfect consistency
- Salt: Enhances all the flavors and is essential for properly seasoned nuggets
- Black pepper: Adds a subtle hint of spice without overwhelming younger palates
- Oil: In the batter helps create a moister interior while the frying oil creates the golden exterior
Step-by-Step Instructions
- Prepare the chicken:
- Cut chicken breasts into uniform pieces approximately 1 to 2 inches in size. Keeping them similar in size ensures they cook evenly and in the same amount of time. If your chicken breasts are very thick, consider slicing them horizontally first before cutting into nugget shapes.
- Create the batter:
- In a large bowl whisk together potato starch, baking powder, salt, pepper, onion powder, and garlic powder until well combined. Add eggs, water, and the teaspoon of oil, then whisk until you have a smooth, slightly thick batter with no lumps. The consistency should be similar to pancake batter, coating a spoon nicely without being too runny or too thick.
- Soak the chicken:
- Add all the chicken pieces to the batter, making sure each piece gets fully coated. Allow the chicken to soak for about 3 minutes. This resting time helps the batter adhere better to the chicken and results in a more even coating after frying.
- Heat the oil:
- Pour the 2 tablespoons of oil into a large frying pan and heat over medium low heat until hot but not smoking. To test if the oil is ready, drop a tiny bit of batter into the pan. It should sizzle immediately but not burn.
- Fry to golden perfection:
- Using tongs or a fork, carefully place battered chicken pieces into the hot oil, being careful not to overcrowd the pan. Cook for 3 to 5 minutes per side until golden brown and crispy. The internal temperature should reach 165°F for food safety.
- Drain excess oil:
- Remove cooked nuggets and place them on a paper towel lined plate to absorb any excess oil. This keeps them crispy rather than greasy.
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Potato starch is truly the secret ingredient here. I discovered its magic after years of disappointing Passover cooking with matzo meal. Unlike other starches, potato starch creates an exceptionally light and crispy coating that mimics the texture of traditional breaded nuggets without compromising kosher for Passover rules.
Make Ahead Options
These nuggets can be prepared up to a day in advance and stored in the refrigerator. When ready to serve, arrange them on a baking sheet and reheat in a 350°F oven for about 10 minutes until heated through and crispy again. This method preserves their texture better than microwave reheating, which tends to make them soggy.
Dipping Sauce Suggestions
While traditional ketchup works perfectly, I like to offer a variety of Passover compliant dipping options. Mix mayonnaise with a touch of honey and lemon juice for a sweet tangy sauce. Combine avocado with lemon juice and salt for a creamy green option. For adults, a spicy version using mayonnaise, horseradish, and a touch of honey adds sophisticated heat.
Serving Ideas
These nuggets work beautifully as part of a larger Passover meal or as the star protein for a casual family dinner. Serve alongside roasted vegetables, potato kugel, or a fresh salad for a complete meal. For lunch, they can be served room temperature with a side of carrot and celery sticks.
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Enjoy these crispy nuggets as a family favorite and Passover tradition that everyone will love.
Frequently Asked Questions
- → Can I substitute potato starch with another ingredient?
Potato starch is essential for this Passover dish and provides the light, crisp texture. Substituting it might not yield the same result, but you could try matzo meal if dietary restrictions allow.
- → Why is baking powder included in the batter?
Baking powder helps make the batter light, ensuring a crispy and airy texture for the nuggets after frying.
- → How do I prevent the nuggets from getting too oily?
After frying, place the nuggets on a paper towel to absorb excess oil. Also, ensure your frying oil is hot enough to avoid oversoaking.
- → Can I bake the nuggets instead of frying them?
Yes, you can bake the nuggets in a preheated oven at 400°F (200°C) for about 20-25 minutes until golden brown, flipping halfway through.
- → What dipping sauces pair well with these nuggets?
Popular options include honey mustard, barbecue sauce, or even a homemade garlic aioli. Choose sauces that complement the savory flavors of the chicken.