Kosher Fried Chicken

fried chicken

Zaatar Fried Chicken

I found a recipe which included zaatar. I tried it and it was delicious.

Zaatar is a middle east combination of dried herbs and spices. There are many variations. You can make your own or buy it at a grocery store.

This combination of spices and herbs can be altered to suit your taste

Zaatar Fried Chicken Recipe

1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoon marjoram
2 tablespoon dried oregano
1 teaspoon coarse salt

Great recipe for fried chicken from the nosher http://www.myjewishlearning.com/the-nosher/zaatar-fried-chicken-with-spicy-thyme-honey-recipe


For the chicken and brine:

4 cups soymilk
juice of 1/2 lemon
1 peeled, seeded and halved lemon
1/2 cup honey
2 cups hot water
1/3 cup kosher salt
6 Tbsp za'atar
6 bay leaves
3 cloves garlic, smashed with the side of a knife
6 sprigs of thyme
4 chicken thighs
4 chicken drumsticks

For the flour mixture:

3 cups all purpose flour
2 tsp baking powder
2 Tbsp za'atar
3 sprigs thyme
1 tsp sumac
1 Tbsp hot paprika
2 tsp kosher salt
1 quart canola or vegetable oil, for frying

For the spicy thyme honey:

1/2 cup honey
2 Tbsp hot sauce
2 Tbsp chili oil
3 sprigs thyme
a few peppercorns

In a large food safe container, add the soymilk and the juice of 1/2 a lemon. Let it sit until it curdles, around 10 minutes. This is your "buttermilk".

To the buttermilk, add the peeled, seeded and halved lemon. Crumble in the bay leaves. Add in the za'atar, smashed garlic and thyme.

Dissolve the salt in the hot water. This is the brine. Dissolve the honey in the brine. Add the brine to the container, along with the buttermilk and spices.

Add the chicken to the brine. Refrigerate for 1 day.

The next day, combine the flour, baking powder, za'atar, thyme, sumac and paprika and the salt in large bowl. Mix thoroughly to combine.

Remove chicken from buttermilk brine, but do not throw away the brine.

Coat the wet chicken in a thin layer of the flour mixture, and let come to room temperature on drying rack set over paper towels. (Cold chicken in hot oil will cause splatters and lower the temperature of the oil as well.)

Heat the oil to 370 degrees in large cast iron or heavy bottomed pot. Once chicken is close to room temperature, dip in the reserved buttermilk brine and then in the flour mixture once more, then drop gently into the hot oil.

Fry 3 pieces at a time. Cook for 4-5 minutes on each side, until golden brown and until instant read thermometer inserted into chicken reaches 165.

Remove from oil, and sprinkle with fresh thyme. In a small sauce pan, combine the ingredients for the spicy honey. Let come to a boil. Serve drizzled over the hot chicken, immediately.

Mitzuyan Kosher Catering is a kosher catering Toronto company which only uses fresh ingredients. All our spices and herbs combination are prepared in house and are not purchased.

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