Za'atar Fried Chicken

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.