It had to be done...

...or as my friend so aptly put it: A girl's gotta do what a girl's gotta do.

So I did.

I needed fried chicken tonight, but being Passover...Oy vey, there's only so much unleavening a gal can take!...I couldn't use flour....Ah, but I do have matzah meal and matzah cake flour (just a finer ground version)...Would it work? Of course it would, I saw it in a magazine! Oooo, and they used egg whites as the wet stuff...interesting...I'll give it a go.

Of course, that's all I took from the recipe...matzah meal and egg whites...the rest belongs to that chef.

John and his soux chef (Jere) created a mashed potato dish Friday night when I was socializing that he replicated with sweet potatoes - essentially mashed w/carmelized onions - and put on some green beans while I lugged out the Behemoth and did the chicken strips.

Details?
Here goes:

-Heat about an inch of canola oil in a large cast iron skilled to 350.
-My chicken needed to be stripped, so I cut each of the 4 breasts into long thirds.
(A bit of a warning here: I had too much dip and dredge, so these amounts reflect that...)
-Mix 1 part matzah cake flour with 2 parts matzah meal, season liberally with salt, freshly ground pepper and granulated garlic in a suitable dish for dredging.
-In another, similar, dish mix 4 egg whites with a half t each aleppo pepper flakes and smoked paprika. I usually use hot sauce here, but my GPS failed me this week and I'm out. (It's on the shopping list for next week as is port...can't have that happen again!)
-Dip the chicken in the wet mixture then the dry and fry to crispy golden brown.

Not only did this work, but it worked great! Don't think it'll replace my Famous Fried Chicken, but it's a terrific alternative for Passover or any other time...

Oh, and even though it's still Passover, I only dipped once.

The result?