Return to homepage

Bookmark This Site
Search our site
Page DownBottom

Share this page
Oven-Fried Chicken

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover


Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael


One of the difficulties with planning a Seder menu is trying to ensure that both children and adults will enjoy what is offered. This can be particularly difficult at holidays.
Although adults enjoy new foods, children are most happy with things they recognize. This recipe was originally written for Pesach, but has become a year-round favorite. There is an additional benefit, in that with a bit of help, the children can prepare it.
In my experience, if the little ones help make something, they will be eager to eat it. A word about doing this in a safe fashion.
It is important that the hands be thoroughly washed with soap and warm water both before and after doing this preparation. Once the hands are washed, have them don plastic sandwich bags as mittens. Because a child's hands are likely to have tiny unseen cuts and scrapes, it is critical that they not have unprotected contact with raw meat. Do not remove the mittens, and let them go without the second hand washing.
This can be prepared the day ahead and kept covered in the refrigerator until you are ready to bake it. It can be multiplied as needed, and can be made with Chicken Wings for use as an appetizer.
1 Chicken, cut into serving pieces
1/2 cup Mayonnaise (NOT low-fat)
1 cup Matzo Meal
1 teaspoon Mixed Italian Herbs
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Dried Minced Onion
1 teaspoon Paprika
Line a baking pan with Aluminum Foil.
Place the Matzo Meal, Mixed Italian Herbs, Salt, Pepper, Dried Minced Onion, and Paprika: in a large plastic bag, and shake to combine.
Coat the Chicken pieces with the Mayonnaise, and then place them in the plastic bag with the Matzo Meal mixture.
Shake the bag to coat the Chicken.
Place the Chicken Pieces in the foil-lined pan.
Bake for 1 hour, in an oven which has been preheated to 350 degrees.
Serve Note: If you are in a hurry, and it is not Pesach, you can use ready-made Seasoned Bread Crumbs instead of the Matzo Meal mixture. Add a Tablespoon of Spicy Dijon Mustard to the Mayonnaise for a boost in flavor

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.


Important dates

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.


Tshatshkes, shmates and other shlok for the discriminating shopper.

Interesting tidbits of jewishness


Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer



Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam