The Secret Ingredient (Za'atar): Za'atar Fried Chicken Recipe
This recipe delivers classic fried chicken drumettes, marinated in buttermilk for tenderness, then coated in a simple flour mixture and deep-fried to a golden, crispy perfection. It's a straightforward approach to a beloved comfort food, emphasizing proper frying technique for optimal results.
Equipment
- 1 Heavy-bottomed pot or Dutch oven For deep frying
- 1 Large Bowl For marinating chicken
- 1 Shallow Dish or Tray For dredging flour
- 1 Wire Rack For draining fried chicken
- 1 Tongs For handling hot chicken
Ingredients
Main
- 1 1/2 pounds chicken drumettes
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- vegetable oil for frying
Instructions
- Place chicken drumettes in a large bowl, pour buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for maximum tenderness.
- In a shallow dish, combine the flour and salt. Whisk well to ensure even distribution of seasoning. Consider adding your preferred spices (e.g., za'atar, paprika, garlic powder) to the flour mixture for enhanced flavor.
- Heat at least 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Working in batches, remove chicken drumettes from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a thick, even coating.
- Carefully lower the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches to maintain oil temperature and ensure even cooking.
- Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Adjust heat as needed to maintain oil temperature.
- Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this can make the crust soggy.
- Repeat the frying process with the remaining chicken drumettes.
- Season the hot fried chicken with additional salt if desired immediately after removing from oil.
- Serve hot and enjoy your crispy Za'atar Fried Chicken.
Notes
For truly crispy fried chicken, ensure your oil maintains a consistent temperature, ideally around 325-350°F (160-175°C). Too low, and the chicken will be greasy; too high, and the exterior will burn before the inside cooks through. Dredging twice (after a brief rest) can yield an extra-crispy crust. Don't overcrowd the pot, as this drops the oil temperature significantly. Let the chicken rest on a wire rack after frying to maintain crispness and allow excess oil to drain. Adding a touch of baking powder to the flour can also enhance crispiness. For added flavor, consider seasoning the flour with paprika, garlic powder, onion powder, and a pinch of cayenne, beyond just salt.