Za'atar Fried Chicken
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Press and Barrel
"This recipe is a blend of my southern roots and my Jewish culture. I have to say I like to keep a very fit-ish lifestyle and eat the same way. This recipe isn't the healthiest, but what is life without a little decadence. Don't let za'atar scare you, it is just a spice from the Middle East. That being said, you can find it at any Indian mart or specialty foods store, and you can always just make it by following the recipe below."
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Ingredients1 h 40 m servings 516 cals
Original recipe yields 4 servings
- Combine buttermilk, egg, 1 teaspoon salt, and black pepper in a resealable plastic bag. Add chicken pieces, seal bag, and shake. Refrigerate at least 1 hour.
- Heat olive oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Combine sumac powder, marjoram, thyme, sesame seeds, and 1 teaspoon salt in a lidded container, cover, and shake to combine. Measure out 2 tablespoons of za'atar mixture and mix with flour in a shallow bowl.
- Remove chicken pieces from brine and shake off excess liquid. Dredge chicken in flour mixture, shaking off excess flour and then dipping chicken back into the brine. Dredge a second time in the flour and gently place into hot olive oil.
- Fry in batches until chicken is golden brown, 5 to 10 minutes per side, depending on thickness of chicken breast. Remove from fryer and drain on paper towels, sprinkling with more za'atar spice mixture immediately after removing chicken from oil.
- Cook's Note:
- You can use white or black toasted sesame seeds.
Per Serving: 516 calories; 17.2 g fat; 54.8 g carbohydrates; 34 g protein; 110 mg cholesterol; 1299 mg sodium. Full nutrition