This Passover chicken nuggets recipe is a creative spin on the classic family favorite. Just because we cannot have bread or chometz on Passover does not mean that have to avoid our favorite recipes. This recipe uses tender and juicy chicken breast in a flavorful kosher for Passover batter and no matzo meal! Quick and easy to make, Passover chicken nuggets are a must for at least one Passover meal.
Ingredients used in Passover Chicken Nuggets
These chicken nuggets are moist and juicy with a crispy crusted and battered outside. They resemble chicken schnitzel but are a little bit thicker and bite sized. This means that you can eat them with your hands and try all sorts of fun dipping sauces. All you need to make these gluten free fried Passover chicken nuggets is:
potato starch - the starch in the batter
eggs - to help bind the other ingredients together
oil - a small amount in the batter and the rest in the pan for frying
garlic powder - for flavor
onion powder - for flavor
salt and pepper - for flavor
Passover baking powder - to help the batter rise when cooked
A Step by step guide to making this recipe
Time needed: 20 minutes
Passover Chicken Nuggets step by step.
In a large bowl, combine the potato starch, salt, pepper, onion powder, and garlic powder. Make a space in the middle and in that space put the eggs, water, and oil.
Mix the ingredients together with a fork or whisk. Do this quickly as the potato starch will start to clump up within 30 seconds to 1 minute.
Coat the chicken breast pieces with the batter by soaking them for about 3 minutes.
Heat the oil in the pan over a medium/low flame and fry the battered chicken pieces for 3-5 minutes on each side.
Remove the chicken nuggets from the pan and dab the top with a paper towel to remove some of the excess oil.
Just like regular chicken nuggets, you can make the Passover chicken nuggets in advance. They freeze extremely well if you want to save them for another time. Just make sure that they are placed into an air tight plastic bag before freezing. We suggest that when you make this recipe you make extra on purpose and freeze them for later. When you are ready, thaw for 30 minutes and then bake at 250ºF for 30 minutes.
Yes. This recipe uses no chometz, dairy, or matzo meal. This means that the recipe is kosher for Passover, non-dairy, and gluten free.
Yes you can. Instead of cutting the chicken into chunks, cut them butterfly style as illustrated in our recipe for Passover Chicken Marsala. The pieces will be thinner so you will only need to cook them for 2-3 minutes on each side.
The great thing about this Passover chicken nuggets recipe is the variety of dipping sauces you can us. Here are some of our favorites:
- Passover Sweet and Sour Sauce
- Passover ketchup
- Mix some mayonnaise, lemon juice, and garlic powder for a mock aioli
- Balsamic vinaigrette
- Leftover charoset (trust me, it's amazing!)
- Red chrain
- Creamed horseradish sauce
More Passover recipes like this one
Passover Chicken Nuggets
- 1 ½ lbs chicken breast
- 1 cup potato starch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oil to use in the batter
- 2 eggs
- 2 tablespoon oil for frying
- Cut chicken breast into pieces that are approximately 1-2 inches.
- Whisk together in a large bowl the potato starch, baking powder, salt, pepper, onion powder, garlic powder, eggs, water, and oil.
- Soak the chicken breast pieces in the batter for about 3 minutes.
- Heat oil in a frying pan on medium/low heat until oil is hot.
- Pan fry the battered chicken pieces for 3-5 minutes on each side (until golden brown)
- Remove the chicken nuggets from the pan and pat with a paper towel to remove excess oil