Season the chicken: whisk 1 ½  teaspoons of salt, with the pepper and paprika in a small bowl. Place the chicken pieces onto a parchment lined baking sheet and pat all the chicken pieces dry with a paper towel. Sprinkle both sides of the chicken pieces with the salt, pepper and paprika mixture. Set aside.

Set up the dredging station: place the matzo cake meal in a wide bowl. Set aside. Add the eggs, cashew milk, apple cider vinegar and hot sauce into a bowl and whisk to combine. Set aside. Mix the matzo meal, parsley and remaining 1 ½  teaspoons of salt in a separate wide bowl and set aside. 

Dredge the chicken: Place a piece of chicken into the matzo cake meal and make sure it's coated well tapping off any excess. Then dip the chicken into the egg mixture, allowing the excess to drip off and finally coat the chicken in the matzo meal and parsley mixture creating a thick coating by pressing the matzo meal on to the chicken. Place the chicken onto a plate or tray and repeat the dredging process with the remaining chicken pieces. Set the dredged chicken pieces aside for 10 minutes before frying.

Place a large cast iron skillet over medium-high to medium heat and add 2 cups of vegetable oil into the pan. Heat the oil until it is sizzling or registers 375 degrees fahrenheit on a thermometer. 

Fry the chicken: Carefully place two or three pieces of the chicken into the pan and fry the chicken for about 10 minutes per side until crisp, golden brown and cooked through. Frying times will vary depending on the size of the chicken pieces. The chicken is ready once it registers 165 degrees fahrenheit when a thermometer is inserted into the center of the chicken. 

Transfer the fried chicken onto a paper towel lined tray and repeat the frying process with the remaining chicken pieces. 

Serve the chicken hot immediately or keep the chicken warm in a preheated oven at 300 degrees for 10 to 15 minutes before serving.