Passover Fried Chicken with Lemon and Cinnamon

Combine the lemon juice, garlic, cinnamon, salt, and pepper in a glass or plastic dish (do not use aluminum). Add the chicken and turn to coat in the marinade. Cover the dish with plastic wrap and refrigerate overnight, turning the chicken pieces occasionally.

Combine the matzo meal in a shallow dish with a little salt and pepper if desired. Place the matzo cake meal in another shallow dish. Place the beaten egg in a third shallow dish.

Line 2 baking sheets with waxed paper.

Remove the chicken from the marinade and dry with paper toweling.

Dip the chicken first into the matzo cake meal and coat evenly. Then, dip the chicken in the egg. Coat completely and let any excess drip off. Lastly, dip the chicken in the seasoned matzo meal and shake off the excess. Place the chicken on the waxed paper. Place the baking sheets in the refrigerator and chill for 30 minutes.

Heat about an inch of oil in a heavy skillet over medium heat. The oil should be 360 degrees F when hot. Add the chicken to the skillet in a single layer, in batches as needed. Cook until golden brown and the chicken registers 165 degrees F for dark meat or 160 degrees F for white meat on a meat thermometer. Remove the chicken to paper toweling to drain.

Serve immediately and garnish with lemon wedges.