Deliciously crispy za’atar fried chicken, brined overnight, battered with spices, and drizzled with honey for a perfect savory-sweet bite. This recipe comes to us from Chef Aniceto Sousa of Mediterra, a bakery, café, and market known for its breads and specialty coffee brews. But they also do delicious savory meals like this fried chicken.
Where Does Za’atar Come From?
You might know za’atar as a secret weapon in your pantry, but it has a long history. Za’atar has its origins in the Middle East, particularly in countries like Lebanon, Syria, and Palestine. The term “za’atar” actually refers to both the spice blend and the herb thyme in Arabic. Historically, it has been used in various culinary traditions throughout the region for centuries. The specific blend of spices can vary by country and even by family, reflecting local flavors and preferences. Its rich history and cultural significance make it a beloved staple in Middle Eastern cuisine.
Za’atar Fried Chicken Recipe
Ingredients
- 1 whole chicken cut into 10 pieces
- 1 qt + 1 cup water (separate)
- 1/2 cup + 1/2 tsp kosher salt (separate)
- 1/2 cup sugar
- 5 cups ice water
- 3 qt canola oil
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp cayenne
- 1/2 tsp allspice
- 1 tsp ground garlic powder
- 1 tsp onion powder
- 1/3 cup za’atar
- Honey
Instructions
- Cut chicken into pieces.
- Combine 1 quart water, ½ cup salt, and ½ cup sugar in a pot. Bring to a boil and let cool.
- Add ice water. Pour over the chicken and refrigerate overnight.
- The next day, pull the chicken from the brine.
- Heat canola oil in a Dutch oven to 375 degrees.
- To make batter: combine flour, cornstarch, baking powder, and spices. Add 1 cup water.
- Coat chicken in batter and fry in oil, letting oil come to 350 degrees each time you fry a batch.
- Drizzle hot chicken with honey and sprinkle on more za’atar spice. Enjoy hot or cold!
Recipe by Chef Aniceto Sousa / Photography by Katie Long
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