Healthy Chicken Fingers (Kosher for Passover)

I make these chicken fingers all year round, but with a twist when it’s not Passover. Perpetration time is about 15 minutes. You can easily reduce or increase the amount of ingredients based on how many you want to make. This recipe will serve 4 adults.


  • 4 large boneless chicken breasts
  • 1 cup regular matzo meal
  • 1 cup whole wheat matzo meal (substitute whole wheat bread crumbs when it’s not passover)
  • 2 large eggs
  • 1 tsp of sea salt
  • 3 tsp of dried thyme
  • 3 tsp of dried basil
  • 1/2 tsp of white pepper
  • 1 tsp of paprika
  • 2-3 tsp of olive oil

Preheat the oven to 425 degrees

Slice the chicken breasts into strips about 1″ wide and 3″ long (don’t have to be perfect)

In a large bowl mix the eggs well

In another large bowl add all the dry ingredients and mix well (be sure to taste a small pinch and adjust to taste).

Take a 8 x 14 baking sheet and grease it with olive oil

Dip each strip of chicken/chicken fingers first into the eggs and then in the dry mix making sure they are well coated and place on the baking sheet. Repeat and leave a small amount of space between the strips on the cookie sheet to ensure they brown on all sides.

When the cookie sheet is full place in the oven and turn down the heat to 375.

Cook for 6-7 minutes or until outside crust starts to brown up and then remove tray and turn over chicken strips/fingers. Return to the oven for another 7-8 minutes or until crust starts to turn brown.

Remove, serve and enjoy!

Hint: The crust will trap moisture and keep the chicken moist and tender. So make sure when coating the chicken fingers to make sure they are 100% coated.


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