Colonel Sanders (i.e. KFC) may have his "finger lickin' good" 11-herb-spiced chicken; Chick-fil-A may have those humorous advertising cows; Popeye's and Bojangles' their flavorful Louisiana Cajun-style chicken; and Church's the admiration of the south, but it takes the yiddishe kop of a true Southern gent' to come up with the ultimate Kosher Fried Chicken (the other KFC). An exotically flavorful combination of Southern and Middle-Eastern/Israeli cuisine, I give y'all shawarma-spiced fried chicken.
Chicken + Shawarma Marinade
Pour the olive oil into a 1 gallon zip-lock bag. Add the spices. Seal the bag and shake to combine. Add the chicken pieces. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.
Coating/Breading + Finish
Bring chicken to room temperature. In a deep-fat fryer, large soup pot, or Dutch oven, heat oil to 375°F.
In a large resealable plastic bag, combine 2 2/3 cups flour and spices. Dredge each piece of chicken in remaining (1/2 cup) flour and set aside. In a shallow bowl, beat eggs and water together. Dip each piece of chicken in egg mixture then place into spiced flour bag, a few pieces at a time. Seal bag and shake to coat.
Fry chicken, several pieces at a time, for 8-12 minutes, or until golden brown and juices run clear. The internal temperature of the chicken should be 160°F for white meat and 165°F for dark meat. Drain on a wire rack and let rest 3-5 minutes before serving.
Honey-Tahini Drizzle Sauce
Combine all ingredients and mix well. Drizzle over chicken. For those who like a little sweetness with their fried chicken.
When it comes to coating fried chicken, shaking is the only way to go. And yes, it is so much fun.