"Super crispy with a tender interior--this 'fried' chicken recipe follows your standard oven fried recipe but the addition of Middle Eastern spices like za'atar and baharat take the flavors up another notch."
Oven Fried Za'atar Chicken with Tahini Honey Mustard Sauce
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon baharat
- 1/4 cup orange juice
- 1 tablespoon extra virgin olive oil
- 1 cup panko breadcrumbs
- 3 tablespoons za'atar, plus more for serving if desired
- 3 large eggs
- 1 tablespoon Sriracha
- 1/3 cup tahini
- 4 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 4 tablespoons honey
- 1 teaspoon chili pepper flake
- 1 lemon, halved
- 3 tablespoons water
- kosher salt
- black pepper
- fleur de sel, for finishing
Method
Step 1
In a medium bowl combine chicken thighs with baharat, orange juice, olive oil, salt and pepper. Cover and marinate for 1 hr. or overnight in the fridge. Remove from refrigerator 30 minutes before proceeding.
Step 2
In a large pan over medium heat, toast the panko until pale golden brown-approximately 5-7 minutes. Transfer to shallow bowl and add za'atar. Season with salt and pepper. Let cool.
Step 3
Preheat oven to 375F
Step 4
In a shallow bowl, combine flour and salt and pepper to taste. In a second shallow bowl, whisk together eggs, sriracha and salt and pepper to taste. Place panko bowl last in order.
Step 5
Working one thigh at a time, thoroughly dredge in flour, then coat in egg mixture, and then completely coat in panko mixture, pressing to adhere. Place all prepared pieces on a parchment lined sheet pan. Roast in oven on middle rack for approximately 45 minutes, rotating tray halfway thru, until crust is golden brown. If crust gets too dark place tin foil over chicken. When 10 minutes are left, carefully place lemon halves cut side up on sheet pan.
Step 6
For sauce, combine tahini, mustards, honey, water, salt and pepper to taste and whisk until smooth and creamy. Sauce can be made up to 3 days in advance and stored in a tightly sealed container in the fridge. If sauce is too stiff add another tablespoon of water.
Step 7
To serve, sprinkle lemon halves with chili flakes and place on platter with chicken. Finish with fleur de sel and za'atar and serve immediately on a platter with sauce in a small bowl alongside.