This really is my idea of comfort food! To be honest, it’s soo easy to make, and the only mess and hassle comes from the frying, but totally worth it.


  • 1 Bone-In Chicken cut into 8 pieces or 3 Chicken Breasts cut into tenders
  • 1 cup Shanineh
  • 2 cups all-purpose flour for coating
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper if you want it spicy (optional)
  • salt and pepper to taste


  • Cut chicken breasts into tenders, wash and soak In room temperature water and Sea salt for 30 minutes. Drain chicken and season with a little bit of salt.
  • Mix spices with the flour and coat the chicken with it. Set aside.
  • Mix remaining flour with the Shanineh and soak the chicken in it in a bag until the texture becomes like paste.
  • Heat oil and fry immediately
  • Drain on a wire rack not paper towel so it remains crispy
  • Serve with Garlic sauce or your preferred dip.
  • Tenders take around 7 – 8 minutes to deep fry.
  • Bone-In chicken takes around 15 – 17 minutes to deep fry.
  • If you feel that your bone in chicken is perfect on the outside and yet uncooked on the inside, place on a wire rack and bake at max in you oven for 3 – 4 minutes, you will not lose the outside crunch and it will be PERFECTLY cooked without drying it on the inside.

Garlic Dip Recipe – by Dr. Rania Gharaibeh on Instgaram.

Republished with gratitude and permission. You can visit her profile


  • ½ cup corn starch
  • 2 cups water
  • Minced garlic to preference I used 2
  • Salt to Taste
  • Approximately ¼ cup lemon juice.
  • Approximately One Cup Vegetable Oil I used ¾ Cup


  • To make Rania’s creamy garlic dip, we mix the corn starch and water, and bring it to boil while you continue mixing with a whisk until it turns white and has a paste like consistency. Once this is achieved, turn off heat and allow to cool down.
  • Add salt, lemon, and garlic, and pulse using a hand blender. Gradually add your oil until the sauce comes together.
  • You can store it in your fridge in a tight lid container up to one week. Great for Fried Chicken and Shawerma.