Crispy Passover Chicken Nuggets (Print version)

Golden Crispy Passover Chicken Nuggets with a potato starch batter, tender chicken, and a dairy-free, gluten-free crust.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breast, cut into 1 1/2-inch pieces
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided

For the potato starch batter

04 - 2 large eggs
05 - 1/3 cup (80 ml) cold water
06 - 2 tablespoons neutral oil
07 - 3/4 cup (96 g) potato starch, certified kosher for Passover if needed
08 - 1 teaspoon garlic powder, certified kosher for Passover if needed
09 - 1 teaspoon onion powder, certified kosher for Passover if needed
10 - 1/2 teaspoon paprika, certified kosher for Passover if needed
11 - 1/2 teaspoon kosher-for-Passover baking powder, optional

For frying and serving

12 - 1/2 cup (120 ml) neutral oil, more as needed for shallow frying
13 - Lemon wedges, for serving
14 - Passover-friendly dipping sauce, for serving

# Instructions:

01 - Cut the chicken into even nugget pieces. Toss with 1/2 teaspoon salt and 1/4 teaspoon pepper, then let it stand for 10 minutes while you prepare the batter.
02 - In a medium bowl, whisk eggs, cold water, 2 tablespoons oil, potato starch, garlic powder, onion powder, paprika, optional baking powder, remaining salt, and remaining pepper until mostly smooth.
03 - Add about 1/4 inch of oil to a large heavy skillet. Heat over medium-high until a small drop of batter sizzles immediately when it hits the oil.
04 - Add several chicken pieces to the batter and turn to coat well. Lift each piece and let the excess batter drip back into the bowl before frying.
05 - Place coated chicken pieces in the hot oil without crowding. Fry for 3-4 minutes per side until deep golden and cooked through to 165°F.
06 - Transfer the nuggets to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot and serve right away with lemon wedges and dipping sauce.

# Good to know:

01 - Use only certified kosher-for-Passover ingredients if serving during Passover.
02 - Best eaten hot, while the potato starch crust is crisp.
03 - For a non-gebrochts version, this recipe uses no matzo meal.

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