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Middle Eastern Fried Chicken with Zaatar Topped With a Refreshing Field Cucumber Slaw With Garlic Toum https://www.metro.ca/userfiles/image/recipes/poulet-frit-10335.jpg PT15M PT20M PT1H05M
Field Cucumber Slaw:Very thinly slice a deseeded cucumber with salt and let sit of 30 minutes to drain the liquid. Add to a small mixing bowl with the juice of half a lemon and then add the garlic toum.Zaatar:Lightly toast sesame seeds and crush in mortar and pestle. Grind thyme to a powder and add to remaining ingredients.Brine:Bring to simmer for 5 minutes on low heat. Cool completely. Add chicken to brine for 1 hour, take out chicken and dry on paper towel. Reserve until you’re ready to make the fried chicken.Seasoned flour:Mix all ingredients till thoroughly combined.Final product:In a bowl add the seasoned flour mix make sure it’s large enough to be able to easily flour the chicken. Put buttermilk in a shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, and then dredge in the flour mixture, pressing so it adheres all over. Transfer to a baking sheet. In a very large, deep skillet, heat 1 inch of vegetable oil to 330° depending on size you may need more than 2 liters. Fry the chicken in 2 or 3 batches over moderate heat, turning until golden and crunchy. Transfer the fried chicken to a platter. Season with salt, za ataar and serve hot or at room temperature. Top with refreshing cucumber slaw.
30
4 1 4 4
8 cups (2 L) canola oil 1 lb (454 g) chicken breast breast sliced in half then diced into flat squares around 30 bite size pieces 1 cup (250 mL) buttermilk salt 1 jar garlic aïoli zaatar
Middle Eastern Fried Chicken with Zaatar Topped With a Refreshing Field Cucumber Slaw With Garlic Toum

Middle Eastern Fried Chicken with Zaatar Topped With a Refreshing Field Cucumber Slaw With Garlic Toum

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30
bite size pieces
0:15
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 cups
    (2 L)
    canola oil
  • 1 lb
    (454 g)
    chicken breast breast sliced in half then diced into flat squares around 30 bite size pieces
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  • 1 cup
    (250 mL)
    buttermilk

  • salt
  • 1 jar
    garlic aïoli

  • zaatar
  • field cucumber slaw:


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  • 1
    field cucumber
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  • salt

  • half a lemon
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  • 2 Tbsp.
    (30 mL)
    garlic toum
  • zaatar:

  • 7 tsp.
    (37 g)
    Sesame toasted
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  • 1 tsp.
    (5 g)
    good quality French thyme
  • 1/2 tsp.
    (2 g)
    sumac
  • 1 tsp.
    (5 g)
    salt
  • Brine:

  • 4 cups
    (1 l)
    water
  • 1/4 cup
    (60 g)
    kosher salt
  • 3 1/5 oz
    (95 g)
    honey
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  • 4
    pieces crushed garlic cloves
  • black peppercorns

  • 6
    sprigs thyme
  • 1
    lemon, cut in half
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  • seasoned flour:

  • 1 1/2 cup
    (360 g)
    plain all-purpose flour
  • 3/4 cup
    (180 g)
    white sesame seeds, lightly crushed with mortar and pestle
  • 1 Tbsp.
    (15 g)
    garlic powder
  • 1 Tbsp.
    (15 g)
    onion powder
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  • 1 tsp.
    (5 g)
    paprika
  • 1 tsp.
    (5 g)
    Cayenne pepper
  • 1 tsp.
    (5 g)
    kosher salt
  • 1/2 tsp.
    (2 1/2 g)
    black pepper
Imprimer ma sélection

Preparation

Field Cucumber Slaw:

Very thinly slice a deseeded cucumber with salt and let sit of 30 minutes to drain the liquid. Add to a small mixing bowl with the juice of half a lemon and then add the garlic toum.

Zaatar:

Lightly toast sesame seeds and crush in mortar and pestle. Grind thyme to a powder and add to remaining ingredients.

Brine:

Bring to simmer for 5 minutes on low heat. Cool completely. Add chicken to brine for 1 hour, take out chicken and dry on paper towel. Reserve until you’re ready to make the fried chicken.

Seasoned flour:

Mix all ingredients till thoroughly combined.

Final product:

In a bowl add the seasoned flour mix make sure it’s large enough to be able to easily flour the chicken. Put buttermilk in a shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, and then dredge in the flour mixture, pressing so it adheres all over. Transfer to a baking sheet. In a very large, deep skillet, heat 1 inch of vegetable oil to 330° depending on size you may need more than 2 liters. Fry the chicken in 2 or 3 batches over moderate heat, turning until golden and crunchy. Transfer the fried chicken to a platter. Season with salt, za ataar and serve hot or at room temperature. Top with refreshing cucumber slaw.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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