Middle Eastern · Dinner
Crispy Whole Fried Chicken Pieces (High-Protein)
Bone-in chicken thigh pieces brined in buttermilk, dredged in seasoned chickpea flour, and double-fried until deeply crisp. Topped with hard-boiled egg and cooked chickpeas, spiced with baharat-style cumin, paprika, and cinnamon, served with a lemon-yogurt dipping sauce.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
42.6gFat
30.1gCarbs
6.9gSugar
6.4gFiber
1085mgSodium
338mgChol
9.8gSat Fat
690mgPotassium
180mgCalcium
4.3mgIron
1.1mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh pieces dry. Mince garlic and place both in a bowl with buttermilk, turning chicken to coat fully.
2
Marinate
Cover and refrigerate for 30 minutes so the buttermilk tenderizes the meat and carries garlic flavor into it.
3
Prep
In a shallow dish, whisk together chickpea flour, all-purpose flour, mashed cooked chickpeas, cumin, paprika, cinnamon, cayenne, salt, and pepper until evenly combined. Chop the hard-boiled egg.
4
Fry
Heat vegetable oil in a small heavy pot to 325°F (163°C). Fry chicken pieces for 8 minutes until pale golden and just cooked through, checking temperature regularly.
5
Fry
Raise oil to 375°F (190C) and fry chicken a second time for 5 to 6 minutes until deep golden brown and crackling-crisp; frying in a small batch keeps pieces from steaming.
6
Plate
Arrange fried chicken on a plate. Scatter chopped egg and cooked chickpeas over top, drizzle with yogurt mixed with lemon juice, and garnish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz594g bone-in chicken thigh
- 2 cup480ml buttermilk
- 22 eggs
- 1/2 cup60g chickpea flour
- 1/2 cup60g all-purpose flour
- 4 tbsp4 tbsp cooked chickpeas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp parsley
