Bailik (buy-lick) Recipe - Allrecipes.com
Bailik (buy-lick) Recipe
  • READY IN 40 mins

Bailik (buy-lick)

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Feb 29, 2008

Not a favorite but I might repeat - it's just that there's so many things to try that I often don't repeat even the ones I really liked.

 

19 Ratings

Jan 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.

 
Jan 09, 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.

 
Jan 10, 2008

Great recipe. The trick to not having the breading fall off is to double dip -- egg, then matzo meal, then egg, then matzo meal again. If you fry at the correct temp, this absorbs very little grease.

 
Feb 13, 2008

I add lemon juice to the egg mixture. Also, rather than frying, I spray the cutlets with a canola oil spray and bake at 425 until done (I put on a rack so the underside gets crispy, too). It's not quite the same as frying, but it's a healthier alternative.

 
Jan 10, 2008

I did not care for this recipe.

 
Oct 24, 2007

My 15 year old daughter chose this recipe for her night to cook and I was a little leary of her trying it, but she did awesome and the chicken was really good. I'd like to put a bit more spice into it next time we cook it, or maybe marinade the chicken first..just to add some flavor. The only down side I see to this recipe ..is that it's deep fried food. It was a definate confidence booster for my daughter.

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 226 mg
  • 75%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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