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My Crispy Chicken Schnitzel (or Fried Chicken Tenders)

The memory is etched in my mind: the sizzle of the oil, the comforting aroma of seasoned breading, and the collective “oohs” and “aahs” as Mom presented a platter piled high with golden-brown goodness. Her fried chicken wasn’t just food; it was love made edible. This schnitzel recipe, a simple twist on her classic, using matzo meal instead of flour, brings back those cherished moments with every crispy bite. It’s a dish that transcends generations, perfect for a weeknight dinner or a celebratory feast.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6
Yield: 8-10 pieces
Dietary Type: Not Gluten-Free

Ingredients

3 fresh boneless, skinless chicken breasts
2 cups matzo meal
1 tablespoon Lawry’s garlic salt
1 teaspoon coarse black pepper
3 large eggs, beaten
Vegetable Oil or Canola Oil for frying

Equipment Needed

Meat tenderizer
2 Medium-sized, flat-bottomed dishes
Deep fryer or large skillet
Paper towels
Tongs

Instructions

Begin by rinsing the chicken breasts under cold water. Pat them dry with paper towels.
Place each chicken breast between two sheets of plastic wrap or in a ziplock bag. Use the flat side of a meat tenderizer to pound the chicken breasts to a uniform thickness of about 1/4 inch. This ensures even cooking.
Once pounded thin, slice the chicken breasts into strips or nuggets, depending on your preference. I prefer strips for easier dipping and a more traditional schnitzel feel.
In a medium-sized, flat-bottomed dish, combine the matzo meal, garlic salt, and coarse black pepper. Mix thoroughly to ensure the seasonings are evenly distributed throughout the matzo meal.
In a separate flat-bottomed dish, beat the eggs until they are light and frothy. This creates a nice, even coating for the chicken.
Heat vegetable oil in a deep fryer or large skillet to approximately 350°F (175°C). The oil is ready when the surface shimmers slightly. If you don’t have a thermometer, test the oil by dropping a small piece of matzo meal in; it should sizzle immediately and turn golden brown within seconds.
Take each chicken strip individually and dip it into the beaten eggs, ensuring it’s fully coated.
Immediately after dipping in the egg, transfer the chicken strip to the dish with the matzo meal mixture. Coat the chicken thoroughly, pressing gently to help the matzo meal adhere.
For an extra crispy coating, which I highly recommend, dip the chicken strip a second time into the eggs and then back into the matzo meal mixture. This double coating creates an incredibly satisfying crunch.
Carefully place the coated chicken strips into the hot oil, being careful not to overcrowd the fryer or skillet. Overcrowding will lower the oil temperature and result in soggy schnitzel.
Fry the chicken strips until they are golden brown and cooked through, about 6-8 minutes, depending on the thickness of the strips and the temperature of the oil. If using a skillet, turn the strips halfway through the cooking time to ensure even browning.
Once the chicken strips are cooked through and golden brown, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

Expert Tips & Tricks

Pounding the Chicken: Don’t skip the step of pounding the chicken. It not only tenderizes the meat but also ensures even cooking. Uneven thickness can lead to some parts being overcooked while others are still raw.
Oil Temperature is Key: Maintaining the correct oil temperature is crucial for achieving crispy, non-greasy schnitzel. If the oil is not hot enough, the schnitzel will absorb too much oil and become soggy. If the oil is too hot, the outside will burn before the inside is cooked.
Double Coating: The double coating of egg and matzo meal makes all the difference in texture. It creates a thick, crispy crust that holds up well to frying.
Don’t Overcrowd: Avoid overcrowding the pan. Fry in batches to maintain the oil temperature and prevent the schnitzel from sticking together.
Seasoning the Chicken: Consider marinating the chicken in a simple brine of salt, sugar, and water for 30 minutes before breading. This will add extra flavor and moisture to the chicken.
Spice it Up: Add a pinch of cayenne pepper or paprika to the matzo meal mixture for a subtle kick.

Serving & Storage Suggestions

Serve your freshly fried chicken schnitzel immediately while it’s hot and crispy. It’s delicious on its own with a side of your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing. It also pairs well with a variety of sides, including:

French fries
Mashed potatoes
Coleslaw
Green salad
Roasted vegetables

Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but be careful not to burn it. For longer storage, you can freeze the cooked schnitzel for up to 2 months. To freeze, wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	384 kcal	19%
Total Fat	6.9g	10%
Saturated Fat	1.8g	9%
Cholesterol	196mg	65%
Sodium	167mg	7%
Total Carbohydrate	49g	16%
Dietary Fiber	1.9g	7%
Sugars	0.4g	1%
Protein	29g	58%

* Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Gluten-Free Schnitzel: While this recipe uses matzo meal, which is not gluten-free, you can easily substitute it with gluten-free breadcrumbs or a gluten-free matzo meal alternative.
Different Protein: Try using boneless, skinless chicken thighs instead of breasts for a richer, more flavorful schnitzel. You can also use pork loin or veal cutlets.
Herbed Schnitzel: Add dried herbs like thyme, rosemary, or oregano to the matzo meal mixture for an extra layer of flavor.
Spicy Schnitzel: Incorporate a pinch of cayenne pepper, chili powder, or smoked paprika into the matzo meal coating for a spicy kick.
Parmesan Schnitzel: Mix grated Parmesan cheese into the matzo meal for a cheesy, savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use panko breadcrumbs instead of matzo meal?
A: Yes, panko breadcrumbs will create a very crispy coating. However, the flavor will be slightly different. Adjust the seasonings as needed.

Q: How do I know when the chicken is cooked through?
A: The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check the temperature. The juices should also run clear when you pierce the chicken with a fork.

Q: Can I bake the schnitzel instead of frying it?
A: While frying gives the best results, you can bake the schnitzel for a healthier option. Preheat your oven to 400°F (200°C), place the breaded chicken on a baking sheet, and bake for 20-25 minutes, or until cooked through.

Q: My schnitzel is soggy. What did I do wrong?
A: Soggy schnitzel is usually caused by oil that is not hot enough or overcrowding the pan. Make sure the oil is at the correct temperature and fry in batches.

Q: Can I make this recipe ahead of time?
A: You can prepare the chicken up to the breading stage and store it in the refrigerator for up to 24 hours. Fry just before serving for the best results.

Final Thoughts

This schnitzel recipe is more than just a dish; it’s a connection to my past, a reminder of family, and a celebration of simple, delicious food. I encourage you to try it, experiment with different seasonings, and make it your own. And don’t be afraid to share your creations with loved ones – good food is meant to be enjoyed together. Consider serving it alongside a crisp German potato salad or a refreshing cucumber salad. Happy cooking!

My Schnitzel Recipe, (Or Fried Chicken Tenders) Recipe