Persian Fried Chicken

Persian Fried Chicken
Persian Fried Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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