There Goes My Gyro Recipe

In a small bowl whisk together 1/2 cup extra-virgin olive oil, 2 tbsp za'atar, 2 tbsp lemon juice, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper until combined. Set aside 2 tbsp of this za'atar oil to brush on the fried chicken after frying; reserve the rest to drizzle on the finished gyro or to use as a dipping oil.

Pour remaining za'atar oil (about 1/4–1/3 cup) into a shallow dish. Add the chicken thighs to the dish and toss to coat. Marinate in the refrigerator for 30–60 minutes (or up to 4 hours) to infuse flavor.

Remove marinated chicken from refrigerator about 15 minutes before frying so it comes closer to room temperature.

In a medium bowl combine 1 cup buttermilk with 1 tsp hot sauce (if using). Submerge the marinated chicken in the buttermilk mixture and let sit 10 minutes to loosen fibers and add moisture.

In a large shallow bowl or rimmed sheet pan whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp ground cumin, 1.5 tsp kosher salt and 1 tsp black pepper until evenly mixed.

Working with one piece at a time, remove a chicken thigh from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crispy crust double-dredge: return the coated piece to the buttermilk briefly and dredge again in flour. Place coated pieces on a wire rack set over a sheet pan and let rest 10 minutes to set the crust.

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (roughly 4–6 cups depending on vessel). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry the chicken in batches without crowding, 6–8 minutes per batch depending on piece size, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a sheet pan lined with paper towels.

While still hot, lightly brush each fried chicken piece with the reserved 2 tbsp za'atar oil to add aromatic finish.

In a medium bowl combine 2 cups halved cherry tomatoes, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp finely chopped parsley, 1 tbsp chopped mint, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 10–15 minutes so flavors marry.

Place 4 cups shredded lettuce (shrettuce) in a separate bowl and lightly toss with a pinch of salt and a teaspoon of the lemon-herb tomato dressing if desired. Keep chilled until assembly.

Place thinly sliced red onion in a jar or small bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Heat just until sugar and salt dissolve and remove from heat.

Pour the hot pickling liquid over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate for at least 20 minutes; best if allowed 1 hour. Use straight from the jar.

In a small bowl whisk together 3/4 cup sour cream, 1/4 cup Greek yogurt, 1 grated garlic clove, 2 tbsp chopped chives, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust lemon, salt or chives to preference. Refrigerate until ready to assemble.

If using fresh fries: preheat oven to 425°F (220°C). Toss 1 lb fries with 1 tbsp olive oil and spread in a single layer on a baking sheet. Bake 20–30 minutes, turning once, until golden and crisp. Season with 3/4 tsp salt immediately. If using frozen fries follow package instructions to reach a crisp finish.

Warm 4 pitas or flatbreads in a dry skillet over medium heat or wrapped in foil in a 350°F oven for 5–8 minutes.

To assemble each gyro: place a warmed pita on a plate. Add a small handful (about 1 cup) of shredded lettuce, spoon 2–3 tbsp lemon-herb tomatoes over the lettuce, add one or two pieces of za'atar-brushed fried chicken (depending on size), top with a spoonful of pickled red onions, a generous drizzle of garlic chive crema, and a few fries tucked inside or served on the side. Finish with an extra drizzle of reserved za'atar oil and a squeeze of lemon wedge if desired.

Serve immediately while chicken is hot and fries are crisp. Provide extra crema and za'atar oil for dipping.