Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
Moroccan street food vibes — chermoula is a bold, herby North African paste packed with cilantro, parsley, garlic, cumin, paprika, preserved lemon, and olive oil that gets drizzled over crispy fried chicken. Pickled carrots add tang, toasted pine nuts bring crunch, and crumbled goat cheese adds creaminess. A Moroccan spiced slaw keeps it fresh, a preserved lemon bacon jam and a chermoula goat cheese spread hold the bottom bun. Bright, herby, and exotic.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg2-3 cups beef tallow or lard for frying1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon sweet paprika1/4 teaspoon cumin1/8 teaspoon corianderChermoula Paste 1 cup fresh cilantro leaves (packed)3/4 cup fresh parsley leaves (packed)2 cloves garlic cloves (minced)1/4 tsp ground cumin1/4 tsp sweet paprika1/8 tsp ground coriander2 tbsp fresh lemon juice1/2 tsp lemon zest1/2 preserved lemon preserved lemon (finely chopped)1/4 cup extra virgin olive oil1/4 tsp saltpinch black pepperMoroccan Spiced Slaw 1/2 cup romaine lettuce (chopped)2 tbsp shredded carrots1 small Roma tomato (diced)1 tbsp red onion (thinly sliced)2 tbsp feta cheese (crumbled)1 tbsp fresh cilantro (chopped)1 tbsp toasted pine nuts[object Object] DressingPreserved Lemon Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp preserved lemon (finely minced)1 clove garlic (minced)pinch cumin1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterChermoula Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)1 tbsp feta cheese (crumbled)1 tsp chermoula paste1 clove roasted garlic (mashed)to taste pinch of saltPickled Carrots 1 large carrot carrots (thinly sliced)1/4 cup white vinegar1/4 cup water1 tbsp sugar1/4 tsp saltPita Chips 1 pita pita bread (cut into triangles)1 tbsp olive oilpinch cuminpinch saltToppings & Assembly Moroccan Spiced Slaw (with feta and pine nuts) Preserved Lemon Bacon Jam (spread on bottom bun) Chermoula Goat Cheese Spread (spread on bottom bun) Chermoula Paste (drizzled over chicken) Feta cheese crumbles Pickled carrots Toasted pine nuts Pita chips Fresh cilantro Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, sweet paprika, cumin, and coriander. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 Toast the bottom and top of the bun until lightly golden. 10 Spread condiments and spreads on the bottom bun. 11 Layer toppings as indicated. 12 Place the fried chicken on the prepared bun. 13 Add all remaining toppings. 14 Close with top bun and serve immediately while the chicken is hot.
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