Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 3 pounds bone-in, skin-on chicken pieces, patted dry
- Marinade: 1 cup plain whole-milk yogurt, 3 tablespoons lemon juice, 1 tablespoon olive oil, 5 minced garlic cloves, zest of 1 lemon, 2 teaspoons kosher salt, 2 teaspoons cumin, 1 1/2 teaspoons coriander, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne
- Coating: 1 1/2 cups flour, 1/2 cup cornstarch, 1 1/2 teaspoons kosher salt, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground allspice, 1/2 teaspoon baking powder
- For frying: 6 cups neutral oil, or enough for 2 inches in a heavy pot
- Dipping sauce: 3/4 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 grated garlic clove, 1/2 teaspoon kosher salt, 1 tablespoon chopped parsley, 1 tablespoon chopped mint, 1 to 2 tablespoons cold water
- To serve: Lemon wedges, chopped parsley, and a pinch of sumac
Do This
- 1. Mix the yogurt marinade, coat the chicken well, cover, and refrigerate for 4 to 12 hours.
- 2. Stir together the yogurt-tahini dipping sauce; chill until serving.
- 3. Whisk the spiced flour coating in a shallow dish.
- 4. Remove chicken from marinade, dredge in coating, press firmly, and rest on a rack for 15 minutes.
- 5. Heat oil to 350°F in a heavy pot and fry chicken in batches, keeping oil between 325°F and 350°F.
- 6. Cook until deeply golden and the thickest pieces reach 165°F, about 9 to 15 minutes depending on size.
- 7. Drain on a wire rack, sprinkle lightly with sumac and parsley, and serve hot with lemon wedges and dipping sauce.
Why You’ll Love This Recipe
- Warm, aromatic flavor: Cumin, coriander, paprika, garlic, cinnamon, and allspice give the chicken a savory Lebanese-inspired spice profile without making it complicated.
- Juicy inside, crisp outside: A tangy yogurt marinade tenderizes the chicken, while a flour-cornstarch coating fries up beautifully crunchy.
- Bright dipping sauce: Lemon, yogurt, tahini, garlic, mint, and parsley balance the rich fried chicken with freshness.
- Home-cook friendly: The steps are straightforward, and the chicken can be marinated ahead for easier cooking.
Grocery List
- Meat: 3 pounds bone-in, skin-on chicken pieces such as thighs, drumsticks, and split breasts
- Produce: 2 lemons, 6 garlic cloves, fresh parsley, fresh mint
- Dairy: Plain whole-milk yogurt, plain Greek yogurt
- Pantry: Olive oil, neutral frying oil such as canola or peanut oil, all-purpose flour, cornstarch, tahini, kosher salt, ground cumin, ground coriander, sweet paprika, smoked paprika, black pepper, ground cinnamon, cayenne pepper, garlic powder, onion powder, ground allspice, baking powder, sumac
Full Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, preferably a mix of thighs, drumsticks, and split breasts
- 1 teaspoon kosher salt, for lightly seasoning the chicken before marinating
For the Yogurt Spice Marinade
- 1 cup plain whole-milk yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 5 garlic cloves, finely minced or grated
- 1 tablespoon finely grated lemon zest, from 1 large lemon
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
For the Spiced Crispy Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper, optional for extra heat
For Frying
- 6 cups neutral high-heat oil, such as canola, vegetable, sunflower, or peanut oil, or enough to come 2 inches up the sides of your pot
For the Lemon Yogurt-Tahini Dipping Sauce
- 3/4 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh mint
- 1 to 2 tablespoons cold water, as needed to thin
For Serving
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon sumac, for sprinkling
- Lebanese pickles or sliced cucumbers, optional
Step-by-Step Instructions
Step 1: Prep and season the chicken
Pat the chicken pieces very dry with paper towels. This helps the marinade cling and prevents extra moisture from thinning the coating later. Lightly season the chicken all over with 1 teaspoon kosher salt, then place it in a large bowl or a large zip-top bag.
If using split chicken breasts, cut very large pieces in half crosswise so they fry more evenly. Try to keep the pieces similar in size when possible; smaller pieces will cook faster than large thighs or breasts.
Step 2: Make the yogurt spice marinade
In a medium bowl, whisk together 1 cup plain whole-milk yogurt, 3 tablespoons lemon juice, 1 tablespoon olive oil, 5 minced garlic cloves, lemon zest, 2 teaspoons kosher salt, 2 teaspoons cumin, 1 1/2 teaspoons coriander, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne.
The marinade should smell garlicky, lemony, and warm with spice. The yogurt tenderizes the chicken, while the spices season it all the way through.
Step 3: Marinate the chicken
Pour the marinade over the chicken and turn each piece until fully coated, making sure some marinade gets under loose edges of skin. Cover the bowl or seal the bag and refrigerate for at least 4 hours and up to 12 hours.
For the best flavor and texture, 6 to 8 hours is ideal. Avoid marinating longer than 12 hours because the lemon and yogurt can start to soften the exterior too much.
Step 4: Mix the dipping sauce
In a small bowl, stir together 3/4 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 grated garlic clove, 1/2 teaspoon kosher salt, 1 tablespoon parsley, and 1 tablespoon mint. Add 1 tablespoon cold water and stir until smooth; add the second tablespoon only if you want a looser dipping consistency.
Cover and refrigerate the sauce while you fry the chicken. This short rest lets the garlic mellow and the herbs perfume the yogurt.
Step 5: Prepare the spiced coating
In a wide shallow dish, whisk together the flour, cornstarch, kosher salt, cumin, coriander, sweet paprika, garlic powder, onion powder, allspice, baking powder, and optional cayenne. Break up any lumps with your fingers or a whisk so the coating is evenly seasoned.
Line a rimmed baking sheet with a wire rack. This rack will be used first for resting the coated chicken and later for draining the fried chicken, so it is helpful to place a second clean rack or sheet nearby if you have one.
Step 6: Coat the chicken and let it rest
Remove one piece of chicken from the marinade, letting the excess drip off but leaving a thin layer clinging to the surface. Place it in the spiced flour mixture and press the coating firmly onto all sides, especially around the skin and bone. Shake off loose flour and transfer the coated chicken to the wire rack.
Repeat with all the chicken pieces. Let the coated chicken rest at room temperature for 15 minutes while you heat the oil. This rest helps hydrate the flour, creating a craggy coating that sticks better during frying.
Step 7: Heat the oil safely
Pour oil into a large Dutch oven or heavy pot to a depth of 2 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F. Meanwhile, preheat the oven to 200°F if you want to keep finished batches warm.
Do not fill the pot more than halfway with oil. The oil will bubble up when the chicken goes in, and leaving extra space keeps frying safer and cleaner.
Step 8: Fry the chicken in batches
Working in batches, carefully lower 3 to 4 pieces of chicken into the hot oil, skin-side down first if possible. The oil temperature will drop after the chicken is added; adjust the heat as needed to keep it between 325°F and 350°F.
Fry drumsticks and thighs for 12 to 15 minutes, turning every 3 to 4 minutes for even browning. Fry smaller breast pieces for 9 to 12 minutes. The chicken is done when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part of each piece, without touching bone, reads 165°F.
Step 9: Drain, season, and serve
Transfer fried chicken to a clean wire rack set over a baking sheet. Avoid draining on paper towels if you can; a rack keeps the crust crisp by allowing steam to escape. Sprinkle the hot chicken lightly with sumac and chopped parsley.
Let the chicken rest for 5 minutes before serving. Serve hot with lemon wedges, the lemon yogurt-tahini dipping sauce, and optional Lebanese pickles or crisp cucumbers on the side.
Pro Tips
- Use a thermometer for the oil: Keeping the oil between 325°F and 350°F is the key to chicken that is cooked through, crisp, and not greasy.
- Do not overcrowd the pot: Too much chicken at once drops the oil temperature and can make the coating heavy. Fry in 2 to 3 batches for best results.
- Press the coating on firmly: The yogurt marinade gives the flour something to grab onto, but pressing the coating into the chicken creates the best crunchy crust.
- Let coated chicken rest before frying: A 15-minute rest helps the flour absorb moisture from the marinade, which reduces dry patches and improves cling.
- Season while hot: A final sprinkle of sumac and parsley right after frying adds brightness and a beautiful Lebanese-inspired finish.
Variations
- Oven-fried version: Place coated chicken on a greased wire rack set over a baking sheet, spray generously with oil, and bake at 425°F for 35 to 45 minutes, flipping once, until the chicken reaches 165°F. The crust will be less craggy than deep-fried but still flavorful.
- Spicier chicken: Increase cayenne in the marinade to 1/2 teaspoon and add 1/2 teaspoon Aleppo pepper or crushed red pepper flakes to the flour coating.
- Boneless version: Use 2 pounds boneless, skinless chicken thighs cut into large strips. Marinate for 2 to 6 hours, then fry at 350°F for 5 to 7 minutes, until the internal temperature reaches 165°F.
Storage & Make-Ahead
Make-ahead: The chicken can marinate in the refrigerator for up to 12 hours. The dipping sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir before serving and loosen with 1 teaspoon cold water if needed.
Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Store the sauce separately for up to 3 days.
Reheating: For the crispiest leftovers, place chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 15 to 20 minutes, or until hot throughout and the crust is crisp again. Avoid microwaving if possible, as it softens the coating.
Nutrition (per serving)
Calories: 780 kcal | Carbs: 38g | Protein: 50g | Fat: 48g | Saturated Fat: 10g | Fiber: 2g | Sugar: 4g | Sodium: 1450mg | Cholesterol: 175mg
