Persian Fried Chicken
- 1/2 teaspoon saffron
- 2 cups plain whole-milk yogurt
- 1 tablespoon chopped garlic
- 2 1/2 pounds boneless, skinless chicken thighs
- 2 cups flour
- 2 teaspoons paprika
- 1 tablespoon dried mint
- 1 tablespoon salt, more for sprinkling
- 1/2 teaspoon black pepper
- Oil for frying
- 1 cup walnut pieces
- 1 lemon, cut into wedges
Step 1 In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
Step 2In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side. Remove and
drain on paper towels.
Step 3 Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.