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Bailik (buy-lick)

Bailik (buy-lick)

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CLIOHEARTS

CLIOHEARTS

My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
  2. Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

iago1812
23

iago1812

6/18/2007

I've had this many many times, and it's great every time. The key is to not try to cook the chicken too fast, or it will turn brown on the outside and not done inside.

elizann
20

elizann

1/10/2008

I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko, Panko is a very delicate bread crumb, much different than Matzo in consistency. Whenever you use Panko, always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe, my 4 year old loved it.

Cheryl
19

Cheryl

1/9/2008

When I fry things like this, I ALWAYS use half olive oil and half butter. One brings down the temperature of the other which gives you more control... and great taste.

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