Recipe for Passover Chicken Coating (for Chicken Pieces or Cutlets) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 cup Finely ground matzoh
1/4 cup Potato starch
1/2 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
2 tsp Lemon zest, finely minced
2 tbl Parlsey, finely minced
Instructions:
Instructions: Souce: Passover Cookbook: (Frances R. AvRutick)

Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.

I METHOD Marinate chicken cutlets or pieces in vinagrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 F) until done - 35-45 for pieces, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.

II METHOD - Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 for 35-45 minutes, basting for the first 30 minutes with a touch of oil.

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