LFC | Lebanese Fried Chicken

June 15, 2016

LFC | Lebanese Fried Chicken | erin made this-8

If I had a list of the experimental food stuffs that I made with my friend Kim, it would be long. I don’t want to boast, but if that list was narrowed down to experimental food stuffs that worked, it would be almost as long. 

Kim and I have experienced some great success in our cooking adventures in our time as best friends. These have included cheeseburger spring rolls, bao buns, shakshuka and a lets-throw-everthing-in-a-bowl-and-say-a-prayer banana bread. 

I put our victories down to the fact that we are both home economics teachers and to a streamlined, yet relaxed creative process. As in, we’re happy for an extra shake of paprika, but please don’t suggest we “bake” our cheeseburger spring rolls. It’s unnecessary and offensive. 

Another important part of our system is owed to having a Cody®. This is basically a husband that knows his knife skills {fine dice is v. important} and gets as excited for marinating chicken in buttermilk all day as you and your friend do. 

This weekend we really went for it and made LFC. Yep, Lebanese Fried Chicken. In a nutshell, you casually soak a whole chook in buttermilk and sumac and hot sauce. You then dredge it in more sumac and thyme then you of course fry it. Oh, and then you add a dusting of za’atar and parsley for funsies. 

Sometimes I don’t even know myself. 

Erin xLFC | Lebanese Fried Chicken | erin made this-14output_Hw8KSI LFC | Lebanese Fried Chicken | erin made this-11

LFC | Lebanese Fried Chicken
Serves 3
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Prep Time
6 hr 30 min
Cook Time
20 min
Total Time
6 hr 50 min
Prep Time
6 hr 30 min
Cook Time
20 min
Total Time
6 hr 50 min
  1. 1 chicken, skin on and separated into 8 pieces {ask your butcher to do this!}
  2. 2 cups buttermilk
  3. 1 garlic clove, smashed to break apart
  4. 2 sprigs thyme
  5. 1 tbsp of hot sauce {I used Sriracha}
  6. 2 tsp sumac
  7. 2 tsp salt
  8. 1 tsp ground black pepper
  1. 2 cups plain flour
  2. 2 tsp sumac
  3. 2 tsp salt
  4. 2 tsp onion powder
  5. 1 tsp garlic powder
  6. 2 tsp fresh thyme, chopped
  7. 1 tbsp sesame seeds
  8. Vegetable oil, for frying
  1. 1-2 tbsp za'atar
  2. 1/2 cup chopped parsley
  1. Place the marinade ingredients {including the chicken} in a large container, dish or ziplock bag then place in the fridge for 6 hours or overnight.
  2. When you're ready to fry, place a large heavy base saucepan over a medium high heat and allow to heat to 180 degrees while you dredge the chicken.
  3. Preheat oven to 180 degrees.
  4. Combine the flour and seasonings in a large baking dish and coat each piece of chicken in the seasoned flour.
  5. Fry the chicken, two pieces {from the same part of the bird} at a time until golden. Place on a rack in the oven while the other pieces are fried. Cut them open to check how they are cooked inside if you're not sure.
  6. The breasts will cook the quickest, so they can fry on a little higher heat. Thighs will take the longest, so the heat could go down to 170 degrees.
  7. Once they're all fried, lightly sprinkle over some za'atar and parsley on each piece then serve.
Adapted from Inspired by Thievery {A Restaurant in Sydney}
Adapted from Inspired by Thievery {A Restaurant in Sydney}
erin made this http://erinmadethis.com/
LFC | Lebanese Fried Chicken | erin made this-2

10 thoughts on “LFC | Lebanese Fried Chicken

  1. merilyn

    that looks wicked! … thanks erin!
    I love Lebanese food!
    doesn’t matter what time of the day it is!
    love m:)X

  2. Erica

    OH MY GOD. I think my boyfriend will pee his pants out of excitement when I make this. Such a perfect crunchy outside Erin!! And currently warming up to Mediterranean flavors more and more lately so this just screams “MAKE ME”!!!

  3. theletterkay

    Stawwwwp, it looks so so SO yummy! Definitely will have to give this a try. YUM! I feel like my boyfriend would totally love this. My stomach is actually growling right now, not gonna lie.


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