Today is February 21, 2025 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Za’atar Cornflake ‘Fried’ Chicken

Ingredients

  • Cooking spray
  • 5 large eggs
  • 1/2 cup za’atar, divided
  • 4 tsp. kosher salt, divided
  • 10 cups cornflakes cereal
  • 2 cups (about 8 1/2-oz.) all-purpose flour
  • 2 Tbsp. ground cumin
  • 2 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 8 bone-in, skinless chicken thighs, breasts, and/or legs

Directions

  1. Prepare oven and baking sheet:

    Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Set aside.

  2. Prepare egg wash and cornflakes:

    Whisk eggs, 2 tablespoons of the za’tar, and 2 teaspoons of the salt in a medium shallow bowl until combined. Add cornflakes to a large zip-top bag and crush with a rolling pin until broken into small pieces but not finely crushed. Transfer to a shallow bowl and spread evenly.

  3. Dredge and coat chicken pieces:

    Whisk together flour, cumin, onion powder, garlic powder, 1/4 cup of the za’atar, and remaining 2 teaspoons salt in a large shallow bowl. Working with 1 piece of chicken at a time, toss in flour until completely covered. Transfer to egg mixture, letting excess drip off. Place in cornflake mixture and press until fully coated. Transfer to prepared baking sheet, and repeat with remaining chicken. Sprinkle chicken with remaining 2 tablespoons za’atar.

  4. Bake chicken:

    Cover baking sheet with foil and bake in preheated oven 40 minutes. Uncover and bake until golden brown, and a thermometer inserted in thickest portion reaches 165°F, 10 to 15 minutes longer.