Za'atar Fried Chicken Sandwich with Herbed Yogurt Slaw

• •4 large chicken thighs, boneless, skinless, pounded to 0.5-inch thickness
• •2 cup buttermilk
• •2 tablespoon za'atar spice blend, divided
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •0.5 teaspoon cayenne pepper
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 cup all-purpose flour
• •0.5 cup cornstarch
• •2 eggs, large
• •2 tablespoon water
• •4 cup vegetable oil, for frying
• •4 cup green cabbage, shredded thinly
• •1 large carrot, shredded
• •0.8 cup Greek yogurt, full-fat
• •0.3 cup fresh parsley, finely chopped
• •2 tablespoon fresh mint, finely chopped
• •1 tablespoon fresh dill, finely chopped
• •2 tablespoon lemon juice, fresh
• •1 clove garlic, minced
• •1 tablespoon extra virgin olive oil
• •1 teaspoon honey or maple syrup
• •0.5 teaspoon salt, for slaw
• •0.3 teaspoon black pepper, freshly ground, for slaw
• •4 brioche buns, split and toasted
• •0.5 cup dill pickle slices
• • to taste hot sauce or extra za'atar, optional

Instructions

1. 1

   Marinate the Chicken: In a medium bowl, combine buttermilk, 1 tablespoon of za'atar, garlic powder, onion powder, cayenne pepper, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the pounded chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and infuse flavor.

2. 2

   Prepare the Slaw: While the chicken marinates, prepare the herbed yogurt slaw. In a large bowl, combine shredded cabbage and shredded carrot. In a separate small bowl, whisk together Greek yogurt, chopped parsley, mint, dill, lemon juice, minced garlic, olive oil, honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

3. 3

   Set up Breading Station: Remove chicken from the refrigerator. In a shallow dish, whisk together all-purpose flour, cornstarch, and the remaining 1 tablespoon of za'atar. In another shallow dish, whisk the eggs with 2 tablespoons of water.

4. 4

   Dredge the Chicken: Take one piece of marinated chicken, letting excess buttermilk drip off. First, dredge it thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess. Next, dip the chicken into the egg wash, allowing excess to drip off. Finally, return the chicken to the flour mixture for a second coating, pressing firmly to adhere the breading. Place the breaded chicken on a wire rack set over a baking sheet and repeat with the remaining chicken pieces. Let the breaded chicken rest for 10-15 minutes to help the coating adhere.

5. 5

   Fry the Chicken: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully lower 1-2 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Use tongs to carefully remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying. Repeat with remaining chicken.

6. 6

   Assemble the Sandwiches: Lightly toast the brioche buns. Spread a generous spoonful of the herbed yogurt slaw on the bottom bun. Place a crispy za'atar fried chicken thigh on top of the slaw. Arrange a few dill pickle slices over the chicken. Top with more slaw if desired, then place the top bun. Serve immediately.

Chef's Tips

• 💡Pound Chicken Evenly: Pounding the chicken thighs to an even thickness ensures they cook uniformly and quickly, preventing dry spots.
• 💡Brine for Flavor and Tenderness: Don't skip the buttermilk brine! It tenderizes the chicken and infuses it with flavor. Overnight brining is ideal.
• 💡Double Dredge for Extra Crisp: The double dredging technique (flour, egg, flour) creates a thicker, crispier crust that holds up well.
• 💡Rest the Breading: Allowing the breaded chicken to rest for 10-15 minutes before frying helps the coating adhere, preventing it from falling off in the hot oil.
• 💡Maintain Oil Temperature: Use a thermometer to monitor the oil temperature. Too low, and the chicken will be greasy; too high, and the outside will burn before the inside cooks.
• 💡Don't Overcrowd the Pot: Frying in batches helps maintain oil temperature and ensures even cooking and crispiness.
• 💡Make Slaw Ahead: The slaw can be made several hours in advance and refrigerated. The flavors will deepen, but for maximum crispness, add the dressing no more than 1-2 hours before serving.