Crispy, kid-friendly chicken strips coated in
crushed matzo—an easy Passover recipe that feels
like chicken fingers, but stays grain-free. Serve
with lemon wedges and your favorite dips!
Kid-approved
Passover-friendly
Stovetop
Yield:Serves
4
Prep Time:
Cook Time:
Total Time:
Category:Main
Dish
Cuisine:Jewish
Ingredients
4 chicken breasts,
cut into small strips
1 large egg
3 cups crushed matzo
(about 8 sheets)
Salt and pepper, to
taste
Oil, for frying
Lemon wedges, for
serving
Directions
Set up your bowls:
Beat the egg in a bowl. In a second bowl, mix
crushed matzo with salt and pepper.
Coat the chicken:
Dip each chicken strip into egg, then press into
the matzo mixture so it sticks all around.
Fry: Heat a
thin layer of oil in a skillet over medium-high
heat. Fry about 2 minutes per side, or until
golden and fully cooked through.
Serve:
Serve warm with lemon wedges (and dipping
sauces, if desired).
Kid-Friendly Cooking
Jobs
Crush matzo in a zip-top bag using a rolling
pin.
Mix salt and pepper into the matzo crumbs.
Dip chicken strips and press them into the
coating (adult handles raw chicken safety +
cooking).
Make a “dipping station” with sauces and lemon
wedges.
Tips for Extra Crispy
Matzo Chicken
Press, don’t sprinkle: Press
crumbs onto the chicken so they really stick.
Don’t crowd the pan: Cook in
batches so the strips stay crisp (not steamy).
Check doneness safely: Chicken
should be cooked through with no pink in the
center (adult job).
Fun Serving Ideas
Passover “Kids Plate”: Serve
with roasted potato wedges and cucumber coins.
Mini sliders: Tuck strips into
lettuce wraps for a crunchy handheld meal.
Dips: Honey mustard, ketchup,
or a simple garlic mayo (choose kosher for
Passover options as needed).
Passover Learning Moment
Matzo is
unleavened bread traditionally eaten during
Passover. Crushing it into “crumbs” is a fun way for
kids to see how matzo can replace breading—while
still making a familiar favorite.
