Bailik Buy Lick Recipes

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BAILIK (BUY-LICK)



Bailik (buy-lick) image

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.

Provided by CLIOHEARTS

Categories     Pan Fried Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 54.7 g, Cholesterol 206.6 mg, Fat 12.9 g, Fiber 2.3 g, Protein 35.6 g, SaturatedFat 2.7 g, Sodium 203.5 mg, Sugar 1.4 g

BAILIK (BUY-LICK)



Bailik (buy-lick) image

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.

Provided by CLIOHEARTS

Categories     Pan Fried Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 54.7 g, Cholesterol 206.6 mg, Fat 12.9 g, Fiber 2.3 g, Protein 35.6 g, SaturatedFat 2.7 g, Sodium 203.5 mg, Sugar 1.4 g

BAILIK (BUY-LICK)



Bailik (buy-lick) image

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.

Provided by CLIOHEARTS

Categories     Pan Fried Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 54.7 g, Cholesterol 206.6 mg, Fat 12.9 g, Fiber 2.3 g, Protein 35.6 g, SaturatedFat 2.7 g, Sodium 203.5 mg, Sugar 1.4 g

BAILIK (BUY-LICK)



Bailik (buy-lick) image

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.

Provided by CLIOHEARTS

Categories     Pan Fried Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 54.7 g, Cholesterol 206.6 mg, Fat 12.9 g, Fiber 2.3 g, Protein 35.6 g, SaturatedFat 2.7 g, Sodium 203.5 mg, Sugar 1.4 g

BAILIK (BUY-LICK)



Bailik (buy-lick) image

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.

Provided by CLIOHEARTS

Categories     Pan Fried Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 54.7 g, Cholesterol 206.6 mg, Fat 12.9 g, Fiber 2.3 g, Protein 35.6 g, SaturatedFat 2.7 g, Sodium 203.5 mg, Sugar 1.4 g

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