Ingredients

• 1 1/2 pounds chicken drumettes
• 1 cup buttermilk
• 1 cup flour
• 3 tablespoons za'atar
• 1 teaspoon salt
• vegetable oil for frying

Directions

1. Place the chicken in a large baggie with the buttermilk, and place in the fridge for 1 to 2 hours.

2. In a pie plate, combine the flour, za’atar, and salt.

3. Meanwhile, fill a cast iron frying pan halfway with vegetable oil, and heat to 325 degrees F.

4. Allow any excess buttermilk to drip off the chicken. Dredge in the flour-za’atar-salt mixture.

5. Fry the drumettes 5 minutes on each side (10 minutes total). Remove to a cooling rack to drain. Serve immediately

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