Tuesday, March 15, 2016

Persian Fried Chicken

Persian Fried Chicken
½ teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 ½ pounds boneless, skinless chicken thighs
2 cups flour
2 teaspoons paprika
1 tablespoon dried mint
1 tablespoon salt, more for sprinkling
½ teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Directions: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.

In 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.

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

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