Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Za'atar Fried Chicken & Crispy Potato Wedges with Tahini-Ranch Drizzle
A bold American-Middle Eastern fusion featuring crispy fried chicken drumsticks coated in za'atar spice blend, served alongside golden potato wedges seasoned with sumac and garlic. Topped with a creamy tahini-ranch sauce that bridges both culinary traditions, creating an unexpectedly harmonious flavor experience.
50 min
Medium
4 servings
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Taste Profile
Sweet1/10
Salty6/10
Sour5/10
Umami5/10
Spicy1/10
🥄 Texture
Crispy, crunchy exterior from the seasoned fried coating contrasts with juicy, tender chicken meat inside. Potato wedges are golden and crisp outside with a fluffy, soft interior, while the tahini-ranch drizzle adds a smooth, creamy finish.
👃 Aroma
Warm, toasty sesame and herbaceous notes from the za'atar and tahini are prominent, brightened by citrusy sumac and fresh lemon. Underneath is a greasy, savory fried aroma with garlic and peppery accents from the coating and garnish.
🍷 Pairs Well With
A crisp, refreshing pilsner or a dry, zesty Sauvignon Blanc (or sparkling water with lemon) cuts through the richness and complements the herb-citrus notes.
🥗 Side Dishes
Simple Israeli salad or a tangy cucumber-tomato salad, pickled vegetables or quick pickles, hummus or baba ganoush, and a lemony arugula or tabbouleh salad to add fresh acidity and balance.
Ingredients(17 items)
- 14 large chicken drumsticks (800g, patted dry)
- 22 cups all-purpose flour
- 32 tablespoons za'atar spice blend
- 41 tablespoon sumac
- 51 teaspoon garlic powder
- 61 teaspoon black pepper
- 71 teaspoon salt
- 81 cup buttermilk
- 94 medium potatoes (peeled and cut into wedges)
- 102 cups vegetable oil (for frying)
- 113 tablespoons tahini
- 123 tablespoons ranch dressing mix
- 131/2 cup Greek yogurt
- 141/4 cup fresh lemon juice
- 152 tablespoons fresh parsley (chopped)
- 161 tablespoon fresh mint (chopped)
- 171/2 teaspoon paprika (for garnish)
Nutrition Information(per serving)
625
Calories
42g
Protein
48g
Carbs
38g
Fat
Instructions
- 1
Prepare the tahini-ranch sauce by whisking together tahini, Greek yogurt, lemon juice, and ranch dressing mix in a bowl. Season with salt and pepper to taste. Set aside in the refrigerator.
- 2
In a large shallow bowl, combine flour, za'atar, sumac, garlic powder, black pepper, and salt. Mix thoroughly until evenly distributed.
- 3
Pour buttermilk into another shallow bowl. Pat the chicken drumsticks dry with paper towels.
- 4
Dip each drumstick into the buttermilk, ensuring full coverage, then dredge in the flour-za'atar mixture, pressing gently so the coating adheres well. Place coated drumsticks on a plate and let rest for 10 minutes.
- 5
Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure proper temperature.
- 6
Carefully place the coated drumsticks into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- 7
Remove fried chicken with a slotted spoon and drain on paper towels. Season immediately with additional salt if desired.
- 8
In the same oil (or fresh oil if preferred), fry the potato wedges at 350°F (175°C) for 8-10 minutes until golden and crispy, stirring occasionally.
- 9
Remove potato wedges and drain on paper towels. While still warm, toss with a pinch of sumac, garlic powder, and salt.
- 10
Arrange the fried chicken drumsticks and potato wedges on a serving platter.
- 11
Drizzle the tahini-ranch sauce over the chicken and potatoes, or serve it on the side for dipping.
- 12
Garnish with fresh parsley, fresh mint, and a light dusting of paprika.
- 13
Serve immediately while hot and crispy.
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