Difficulty Hard
Cook Time 1 hr+
Heat None
Components 7 components
Greek street food meets fried chicken — cool, creamy tzatziki loaded with cucumber, garlic, and dill gets drizzled over crispy chicken with salty feta crumbles and crunchy fried pita shards. A Mediterranean slaw with tomato, cucumber, and red onion keeps it fresh, a sun-dried tomato bacon jam and a roasted garlic feta goat cheese spread hold the bottom bun. Oregano and lemon juice in the batter give the chicken that Greek flavor from the crust out.
✨ 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 dried oregano1 tablespoon lemon juiceMediterranean Slaw 1/2 cup romaine lettuce (chopped)1 small Roma tomato (diced)2 tbsp English cucumber (diced)1 tbsp red onion (thinly sliced)1 tbsp Kalamata olives (sliced)3-4 tbsp feta cheese (crumbled, lots)[object Object] Dressing1/4 apple red apple (thinly sliced)Sun-Dried Tomato Bacon Jam 4 slices thick-cut bacon (diced)2 tbsp sun-dried tomatoes (finely chopped)1 shallot shallots (minced)1 clove garlic (minced)1 tbsp brown sugar1 tbsp red wine vinegar1/4 tsp dried oregano2 tbsp waterRoasted Garlic Feta Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)2 tbsp feta cheese (crumbled)2 cloves roasted garlic (mashed)pinch dried oregano1/4 tsp lemon zestto taste pinch of saltToppings & Assembly Mediterranean Slaw (lots of feta, red wine vinegar) Sun-Dried Tomato Bacon Jam (spread on bottom bun) Roasted Garlic Feta Goat Cheese Spread (spread on bottom bun) Tzatziki Sauce (drizzled over chicken) Crispy fries (bed under chicken) Feta cheese crumbles Pita chips Crouton crumbles Tzatziki Sauce 1 container Greek yogurt (big container)2 cucumbers English cucumbers (peeled, grated, dehydrated)to taste red onion (dehydrated)to taste white onion (dehydrated)large handful fresh dill (lots)small handful fresh parsley4 cloves garlic cloves (minced)to taste lemon juiceto taste red wine vinegarto taste olive oilto taste mayonnaiseto taste saltto taste coarse black pepperto taste red bell pepper (dehydrated, optional)1 clove roasted garlic clove (minced, optional)Pita Chips 1 pita pita bread (cut into triangles)1 tbsp olive oilpinch oreganopinch garlic powderpinch saltCrouton Crumbles 1/4 cup crusty bread (cubed small)1 tsp olive oilpinch garlic powderpinch dried oreganopinch saltCrispy Fries 1 small potato russet potatoas needed beef tallow or lard (for frying)to taste saltDirections 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon lemon juice. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and dried oregano. 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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