Dinner
ByChaya Rappoport|
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We know from all the foods we enjoy during Hanukkah that deep frying can be a huge pain: It’s hot, it’s splatter-y, sometimes things come out raw and it’s not exactly healthy.But when done right, it can produce some of the most delicious food: French fries, sufganiyot, falafel and that American classic, fried chicken. To give this American comfort food classic an Israeli twist, I added plenty of za’atar and fresh thyme to the breading and an optional spicy honey accompaniment.This fried chicken is everything: herby and perfectly seasoned, it’s succulent and juicy from the brine, and best of all, it’s got a shatteringly crispy crust. The spicy, thyme-infused honey (which comes together in minutes) adds a touch of heat and sweet that’s positively addictive.
Frying tips:If you don’t have a deep fry thermometer, let the oil heat up for around ten minutes.When the oil has preheated, dip the handle of a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If not, let it heat for a few more minutes.
Don’t overcrowd the frying pan: the temperature of the oil will drop and that’ll result in greasy chicken. Fry 3 pieces at a time, preferably in a heavy bottomed pan (I used a cast iron). Use a neutral oil, such as canola, for its high smoke point. If the oil starts smoking at any time, the temperature is too high and must be lowered. If it’s too high, the outside will brown quickly and look done, but the inside will be raw. On the flip side, if the temperature is too low, the chicken will be greasy and overcooked.
Wear long sleeves and closed toe shoes to avoid painful oil splatters while frying. And lastly, once the chicken is fried, let it cool on a drying rack set over paper towels in order for the chicken to remain crisp all over.
Za’atar Fried Chicken with Spicy Thyme Honey
Tired of latkes? Give this satisfying and flavorful fried chicken a try this Hanukkah.
- Total Time: 45 minutes + 1 day brining
- Yield: 4
Ingredients
For the chickenand brine:
- 4 cups soy milk
- juice of ½ lemon
- 1 peeled, seeded and halved lemon
- ½ cup honey
- 2 cups hot water
- ⅓ 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 flourmixture:
- 3 cups all purpose flour
- 2 tsp baking powder
- 2 Tbsp za’atar
- 3 sprigs fresh 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:
- ½ cup honey
- 2 Tbsp hot sauce
- 2 Tbsp chili oil
- 3 sprigs thyme
- a few peppercorns
Instructions
- In a largefood 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 saltin 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 chickento the brine. Refrigerate for one 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 frombuttermilk brine, but do not throw away the brine.
- Coat the wetchicken 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 oilto370°Fin 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 piecesat a time. Cook for 4-5 minutes on each side, until golden brown and until instant read thermometer inserted into chicken reaches 165°F.
- 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.
- Author: Chaya Rappoport
- Prep Time: 30 minutes + 1 day brining
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Israeli
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