Passover Fried Chicken with Lemon and Cinnamon
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
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.