Introduction
The Za'atar Fried Chicken Sandwich brings a delightful twist to a beloved classic. Infused with the aromatic flavors of za'atar, this sandwich is a celebration of Middle Eastern spices combined with crispy, juicy fried chicken.
Whether you're hosting a casual gathering or simply treating yourself, this recipe is designed for home cooks eager to impress. With its layers of flavor and a satisfying crunch, it's bound to become a favorite in your household.
Ingredients
- 1 cup buttermilk
- 2 tbsp za'atar spice blend
- 1 lb chicken thighs, boneless and skinless
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups vegetable oil for frying
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp fresh dill, chopped
- ½ cup pickled turnips or cucumbers
- ¼ cup red onion, thinly sliced
- 4 sandwich rolls
Directions & Preparation
- In a bowl, mix the buttermilk with 1 tablespoon of za'atar. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes, or overnight for maximum flavor.
- In a separate bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning throughout.
- Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping in a small piece of bread; it should sizzle immediately.
- While the oil heats, remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge each piece of chicken in the flour mixture, pressing gently to ensure an even coating.
- Carefully place the coated chicken into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining chicken.
- In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, dill, and remaining tablespoon of za'atar. Mix until smooth to create a delicious sauce.
- To assemble the sandwiches, spread the yogurt sauce on the bottom half of each roll. Place a piece of fried chicken on top, followed by pickled turnips or cucumbers and sliced red onion. Top with the other half of the roll and serve immediately.
FAQs
What if my chicken isn't crispy enough?
Ensure that the oil is hot enough before frying and do not overcrowd the pan, which can lower the oil temperature.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well too, but they may require slightly less frying time.
What if I don't have za'atar spice blend?
You can make a substitute with equal parts thyme, oregano, and sesame seeds, adding a pinch of salt.
How can I make the chicken spicier?
Add cayenne pepper or chili powder to the flour mixture for an extra kick.
What can I do if the sauce is too thick?
Thin the sauce with a splash of water or extra lemon juice until you reach your desired consistency.
Can I use a different type of oil for frying?
Yes, oils with a high smoke point like canola or peanut oil can also be used.
What are some good toppings to include?
Consider adding fresh greens like arugula or lettuce for added crunch and freshness.
Conclusion
The Za'atar Fried Chicken Sandwich is not just a meal; it's an experience that brings a taste of the Middle East to your kitchen. Each bite offers a harmonious blend of spices and textures.
Perfect for any occasion, this sandwich is sure to become a staple in your cooking repertoire. Enjoy the process, and savor the delicious results!
Recipe Card
Za'atar Fried Chicken Sandwich Recipe
Ingredients
Method
- In a bowl, mix the buttermilk with 1 tablespoon of za'atar. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes, or overnight for maximum flavor.
- In a separate bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning throughout.
- Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping in a small piece of bread; it should sizzle immediately.
- While the oil heats, remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge each piece of chicken in the flour mixture, pressing gently to ensure an even coating.
- Carefully place the coated chicken into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining chicken.
- In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, dill, and remaining tablespoon of za'atar. Mix until smooth to create a delicious sauce.
- To assemble the sandwiches, spread the yogurt sauce on the bottom half of each roll. Place a piece of fried chicken on top, followed by pickled turnips or cucumbers and sliced red onion. Top with the other half of the roll and serve immediately.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
