Look, I’m going to be honest with you: deep frying is a huge pain. It’s hot, it’s splatter-y, sometimes things come out raw, and it’s not exactly healthy. Fun stuff, right?
BUT! Big, big but. It is also, when done right, one of the best things in the world. Deep frying has given us french fries, doughnuts, falafel and, perhaps most importantly, it’s given us fried chicken. If there’s a better food than fried chicken, I don’t know it.
To give this American comfort food classic an Israeli twist, I added plenty of za’atar and fresh thyme.
Another thing that makes this dish so special is the buttermilk brine. Most fried chicken recipes use either a buttermilk marinade or a spiced brine to tenderize the chicken. This recipe uses both, and to great effect! To keep things kosher, I make “buttermilk” with soymilk and lemon juice, and it works just as well. Soaking it overnight along with a salt water brine (which has honey, za’atar, lemon + a variety of spices for flavor) seasons the meat and breaks down the proteins in the chicken to keep it moist as it fries.
This fried chicken is everything–it’s herby and perfectly seasoned, it’s succulent and juicy from the buttermilk brine, and best of all, it’s got a shatteringly crispy crust that’ll have you wanting more and more. The spicy, thyme-infused honey (which comes together in minutes) adds a touch of heat and sweet that’s positively addictive.
Ready for an epic summer spread? Serve this alongside grilled corn with sumac mayo and minty-fresh limonana. Just don’t be surprised by how fast this chicken goes- it truly is fingerlickin’ good.
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. Paper towels will remove a bit more oil, but they’ll also retain some moisture and make the chicken soggy, which must be avoided at all costs! Anyway, if you fry properly, the chicken won’t be greasy at all. Have fun frying! I know you’ll do great.
