Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
Middle Eastern street food royalty on a bun — the batter is loaded with shawarma spices (cumin, coriander, turmeric, cinnamon, allspice, cinnamon) so the chicken crust tastes like it came off a rotating spit. Toum — that insanely garlicky Lebanese whipped sauce — gets drizzled over everything. A fresh fattoush-style slaw, pickled turnips, and a tahini bacon jam bring the full shawarma cart experience to a fried chicken sandwich.
✨ 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 cumin1/4 teaspoon coriander1/4 teaspoon turmeric1/4 teaspoon allspice1/4 teaspoon cinnamon1 tablespoon lemon juiceToum (Lebanese Garlic Sauce) 6-8 cloves garlic cloves (peeled)1/2 tsp salt3 tbsp lemon juice1/3 cup vegetable oil2-3 tbsp as needed waterFattoush 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 fresh parsley (chopped)1 tbsp fresh mint (torn)1/4 tsp sumac[object Object] Dressing3 tbsp feta cheese (crumbled, lots)Shawarma Spiced Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)1/4 tsp cuminpinch corianderpinch turmeric2 cloves roasted garlic (mashed)to taste pinch of salt2 tbsp feta cheese (crumbled)Pita Chips 1 pita pita bread (cut into triangles)1 tbsp olive oilpinch sumacpinch saltToppings & Assembly Fattoush Slaw (with lots of feta) Shawarma Spiced Bacon Jam (spread on bottom bun) Shawarma Spiced Goat Cheese Spread (spread on bottom bun) Roasted Red Pepper Hummus (spread on bottom bun) Toum (drizzled generously over chicken) Pickled red onions Pita chips Fresh parsley and mint Shawarma Spiced Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1/4 tsp cuminpinch coriander1/4 tsp smoked paprika1 tsp lemon juice1 tbsp brown sugar2 tbsp waterRoasted Red Pepper Hummus 1/2 cup chickpeas (canned, drained)1/2 pepper roasted red pepper1 tbsp tahini1 clove garlic (minced)1 tbsp lemon juice1 tbsp olive oil1/4 tsp cuminto 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, cumin, coriander, turmeric, allspice, and cinnamon. 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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