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Crispy Bailik Chicken with Hungarian Paprika

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Jewish
Crispy Bailik Chicken with Hungarian Paprika
Ingredients
  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 3 eggs
  • 2 tablespoons Hungarian paprika, divided
  • 2 tablespoons prepared yellow mustard
  • salt and pepper to taste
  • 2 cups matzo meal
  • 1 cup oil for frying
Instructions
1
Combine eggs, 1 tablespoon of paprika, mustard, salt and pepper in a bowl, mixing them thoroughly.
2
Separately mix the remaining paprika with matzo meal.
3
Heat oil in a large skillet over medium-high heat.
4
Dip each chicken breast into the egg mixture, followed by a coating of matzo meal until fully enveloped. Ensure that no chicken is visible through the breading, as this may cause it to fall off during cooking.
5
Fry the chicken in hot oil for approximately 5 minutes per side, or until it reaches a firm texture and the juices flow freely. If the chicken starts to brown excessively, lower the heat slightly to prevent burning.