Middle Eastern Style Fried Chicken
Indulge in the bold, aromatic flavors of Middle Eastern cuisine with this irresistibly crispy Middle Eastern Style Fried Chicken. Marinated in a fragrant blend of buttermilk, garlic, ground cumin, coriander, paprika, and turmeric, the chicken is tenderized from the inside out while soaking up a medley of rich, warm spices. Coated in a perfectly seasoned flour mixture with a touch of cornstarch for extra crunch, each piece is fried to golden perfection, achieving a crispy exterior that locks in the juicy, flavorful meat. This dish comes together with just 20 minutes of prep time, though an overnight marinade is recommended for a punch of flavor in every bite. Garnish with fresh parsley and serve alongside creamy tahini, fluffy pita bread, or a refreshing salad for an unforgettable meal. Perfect for family dinners or gatherings, this recipe transforms comfort food into an exotic culinary delight.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 4 cups Vegetable oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Place the chicken pieces in a large bowl. In a separate bowl, combine the buttermilk, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Pour this marinade over the chicken, ensuring all pieces are coated well. Cover and refrigerate for at least 4 hours, preferably overnight.
In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon of salt, and a pinch of black pepper. This will form the dry coating for the chicken.
Remove the marinated chicken from the fridge. Let any excess marinade drip off each piece and then thoroughly coat it in the dry flour mixture, pressing lightly to ensure adhesion. Place the coated chicken on a wire rack and allow it to rest for 15 minutes to help the coating set.
In a large, deep skillet or pot, heat the vegetable oil to 350°F (175°C). Make sure the oil is hot enough by testing with a small piece of the coating; it should sizzle immediately.
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the skillet or pot. Fry each batch for about 12-15 minutes, flipping occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Once done, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
Garnish the fried chicken with chopped fresh parsley (if desired) and serve hot with your favorite sides, such as pita bread, tahini sauce, or a fresh salad.
Nutrition Facts
Calories |
10610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 967.7 g | 1241% | |
| Saturated Fat | 159.4 g | 797% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6548 mg | 285% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 25.1 g | ||
| Protein | 310.3 g | 621% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 857 mg | 66% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4022 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
