Persian Fried Chicken

Name: Persian Fried Chicken
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

12 ingredients

9 steps

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

1

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes.
2

Place in food processor with yogurt and garlic and puree until smooth and yellow.
3

Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
4

In a medium bowl, combine flour, paprika, mint, salt and pepper.
5

Heat a generous half-inch oil in a deep skillet over medium heat.
6

Drop in a bit of bread to test temperature; oil should bubble vigorously.
7

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.
8

Remove and drain on paper towels.
9

Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.