- 1 1/2 pounds chicken drumettes
- 1 cup buttermilk
- 1 cup flour
- 3 tablespoons za’atar
- 1 teaspoon salt
- Vegetable oil for frying
Place the chicken in a large baggie with the buttermilk, and place in the fridge for 1 to 2 hours.
In a pie plate, combine the flour, za’atar, and salt.
Meanwhile, fill a cast iron frying pan halfway with vegetable oil, and heat to 325 degrees F.
Allow any excess buttermilk to drip off the chicken. Dredge in the flour-za’atar-salt mixture.
Fry the drumettes 5 minutes on each side (10 minutes total). Remove to a cooling rack to drain. Serve immediately.
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