In a large bowl, combine the potato starch and seasonings. Add the water to make a very thick batter. This mixture comes together best by hand. Put a glove on and smush it all together. It’s oddly satisfying- have fun! If it’s too thick to work with, add a tablespoon or two of water but try to keep it as thick as possible. If it’s too thin, just add a little more potato starch.

Add the chicken and mix well to coat. Set aside in the refrigerator for at least 30 minutes for maximum flavor.

When you’re ready to fry, heat oil in a large frying pan. Coat each piece of battered chicken in Passover pretzel crumbs and fry until golden brown on all sides.