Crispy Za’atar Chicken Tenders

with Sweet Potatoes & Preserved Lemon Labneh

35 MIN

2 Servings

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From the Test Kitchen

We’re putting a sophisticated spin on classic chicken fingers by coating these tenders in a smooth tempura batter seasoned with herby za’atar—a traditional Middle Eastern blend of spices that features thyme, oregano, sumac, and more. A side of bright, creamy lemon labneh makes for the ideal dipper for the tenders, plus our simple sides of roasted sweet potatoes and crisp cucumbers.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Chicken Tenders
1 lb Sweet Potatoes
2 Persian Cucumbers
¼ cup Tempura Mix
1 tsp Preserved Lemon Purée
½ cup Labneh Cheese
1 Tbsp Rice Vinegar
1 Tbsp Sugar
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Marinate the cucumbers & make the lemon labneh:

While the sweet potatoes roast, quarter the cucumbers lengthwise, then halve crosswise. In a medium bowl, combine the vinegar and sugar; whisk until the sugar has dissolved. Add the cucumber pieces; season with salt and pepper and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the labneh and lemon purée; season with salt and pepper.

3 Make the batter & coat the chicken:

While the cucumbers marinate, in a medium bowl, whisk together the tempura mix, all but a pinch of the za’atar, and 1/4 cup of cold water. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the batter; stir to thoroughly coat.

4 Cook the chicken & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated chicken in an even layer (letting the excess batter drip off). Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining za’atar. Serve the cooked chicken with the roasted sweet potatoes and marinated cucumbers. Serve the lemon labneh on the side. Enjoy!