Passover Fried Chicken With Lemon And cinnamon

Passover Fried Chicken with Lemon and Cinnamon

Source: Bon Appetit

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3 pound) chickens, cut into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 to 1/3 cup matzo cake meal
3 eggs, beaten
Olive oil
Lemon wedges

Combine first 5 ingredients in large non-aluminum dish.
Add
chicken, turning to coat.
Cover with plastic wrap and refrigerate
overnight, turning chicken pieces over twice.

Line 2 baking sheets with wax paper.
Season matzo meal with salt
and pepper.

Drain chicken pieces and blot dry with paper towels.
Dip chicken
into matzo cake meal.
Next, dip chicken pieces into egg and,
finally, dip in matzo meal, coating completely.
Shake off excess
matzo meal.

Place chicken on prepared wax paper.
Chill 30 minutes.

Heat 1/2 of oil in heavy large skillet.
Add thigh and leg pieces
of chicken to the skillet, taking care not to crowd.
Cook until
golden brown and springy to the touch.
When cooked, place on paper
towels to drain.
Add chicken breasts and repeat procedure.

Garnish with lemon wedges.