Tender fried chicken in kefir

Ingredients:

Marinade

• 3 cups of sour milk or kefir
• 3 tablespoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 tbsp. sugar
• 0.5 tsp ground cayenne pepper
• 3 cloves garlic, crushed and peeled
• 3 sprigs of fresh thyme
• 1 chicken weighing 1.5 kg, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each breast with bones cut in half crosswise)

Frying

• Peanut oil for frying
• 2.5 cups of flour
• 0.5 cup cornstarch
• 1 tbsp. sweet paprika
• 2 tsp baking powder
• 2 tsp garlic powder
• 2 teaspoons coarse salt
• 1 teaspoon dry mustard
• 0.5 tsp ground cayenne pepper
• 1/4 cup sour milk or kefir
• Za'atar, for sprinkling
• Special equipment: deep fat thermometer

Preparation:

1. Marinade:
   
   Combine kefir, salt, pepper, sugar, cayenne pepper, garlic, and thyme in a 4-quart zip-lock plastic bag. Add the chicken pieces. Press out any excess air, then seal the bag and refrigerate for at least 4 hours or overnight.
2. When you're ready to roast the chicken, remove it from the refrigerator and let it come to room temperature, about 30 minutes.
3. Pour 2–3 inches of peanut oil into a Dutch oven or large cast-iron skillet and heat to 350°F (175°C). Place racks on two rimmed baking sheets, and place one next to the stovetop.
4. Frying:
   
   In a large bowl, combine flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard, and cayenne pepper. Drizzle in the kefir in 3 or 4 additions, stirring in flour in between to form small clumps.
5. Taking the chicken out of the brine one piece at a time, coat it thoroughly in the seasoned flour mixture. Place the chicken skin-side up on the grill.
6. When the oil is hot, lightly coat the thighs and drumsticks in the flour mixture again. Fry for 2 minutes, then add the wings. Continue frying the chicken, heating the oil to approximately 170°C, for another 4 minutes.
7. Flip and continue cooking until both sides are crisp and deep golden brown and the internal temperature of the thigh reaches 165°F (74°C), another 4 to 6 minutes (the chicken will take 10 to 12 minutes to cook in total once the thighs and drumsticks are added to the oil).
8. Transfer the chicken to a second rack to drain any excess fat. Heat the oil again to 175°C. Lightly coat the breast pieces and fry them in the same way as the thighs, turning once, for a total of 10–12 minutes. Place them on the rack with the remaining pieces. Transfer the chicken to a serving platter and sprinkle with za'atar.