Best Middle Eastern Style Fried Chicken Recipes

LEBANESE CHICKEN WITH 7-SPICE

Lebanese Chicken with 7-Spice image

Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!

Provided by Sylvia Fountaine| Feasting at Home

Categories chicken

Time 1h3m

Number Of Ingredients 19

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )
2 tablespoons olive oil
2 1/2 teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)
1-2 teaspoons cracked pepper
2 tablespoons Lebanese 7-spice ( see below)
1 extra-large red onion, sliced into 1/2 inch wedges
4 garlic cloves, rough chopped
1 tablespoon preserved lemon, chopped (totally optional)
1 lemon, sliced thinly
--
1/4 cup Marcona almonds, or slivered almonds or pinenuts
parsley for garnish
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom

Steps:

Preheat oven to 400 F (see notes for grilling)
Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg

MIDDLE EASTERN STYLE FRIED CHICKEN

Middle Eastern Style Fried Chicken image

From Saad Fayed, who doesn't love fried chicken, except for vegetarians of course. Fried chicken has become an American staple, especially for summer gatherings. In the Middle East, we eat fried chicken, too. Although prepared a little differently, it produces a taste like no other!

Provided by Nana Lee

Categories Chicken

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 whole roasting chickens, cut up (or whatever pieces of chicken desired)
1 onion, quartered
1 garlic clove, crushed
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
flour
vegetable oil (for frying)

Steps:

Place chicken in a large pot and cover with water.
Add onion, garlic, coriander, tumeric, salt and pepper and stir.
Allow to simmer for 20-25 minutes.
This process allows the chicken to absorb the spices.
In a frying pan or deep fryer, bring vegetable oil to 350ºF degrees.
Strain chicken from water and roll in flour.
When oil is hot, fry chicken pieces until golden brown and done.
Legs and thighs generally take about 15-20 minutes.
Breasts take 7-10 minutes for strips.
Cutlets, larger, thicker breast may take up to 15 minutes.
Serve with a salad, rice, and olives.

Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 4.5, Cholesterol 71.3, Sodium 261.2, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 17

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