Matzo crusted chicken with carrot salad and roasted potatoes

Last night I made this matzo meal crusted fried chicken that I saw on foodgawker. I forgot to serve it with the lemon wedges I cut up, but we ate it with ketchup anyway. I decided to make a carrot slaw salad because Blake liked it at another passover dinner recently. I made potatoes for another side.

Chicken Ingredients:
2 large eggs
2 cups matzo meal
salt and pepper
vegetable oil for frying
chicken tenders
lemon wedges

Directions:
Beat eggs in a bowl. Mix matzo meal with salt and pepper on a plate (I added some Parmesan cheese). Heat about a 1/2 inch of oil in a dutch oven over medium high heat. Dip chicken tenders in matzo meal mixture to coat. Next dip them in egg and then back in the matzo meal mixture. When the oil is hot, add a few pieces of chicken to fry so that you do not overcrowd the pan. When golden brown, flip over. Remove and drain on paper towels. Serve with ketchup or lemon wedges.

Carrot Salad ingredients:
1 bag of matchstick carrots
1 box of raisins
1.5 tbsp dijon mustard
juice of 1 lemon
1 tsp mayonnaise
olive oil
salt and pepper.

Directions:
Add carrots and raisins to a bowl. In a separate bowl, whisk together mustard, mayonnaise, and lemon juice. Slowly whisk in olive oil until creamy and not too thick. Add it to the carrots and raisins and mix in. Season with salt and pepper and refrigerate before serving.

Potatoes Ingredients:
1 bag of red baby potatoes
salt, pepper, olive oil
ground rosemary

Directions:
Preheat oven to 350. Cut potatoes into quarters and add to a casserole dish. Drizzle with olive oil, salt, pepper and ground rosemary. Roast in the oven for 45 minutes, stirring occasionally so all sides get browned.