Beer makes batters better, meat more tender, and sauces more flavorful.
Persian Fried Chicken Thighs
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- #81575
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 teaspoon saffron
1 tablespoon water
2 cups whole-milk plain 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
In a small bowl, combine saffron with water and let soak for 10 minutes. Place in a food processor with yogurt and garlic and puree until smooth and yellow.
Place chicken in a glass or ceramic bowl. Pour yogurt mixture on top, turn to coat, then cover and refrigerate for 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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nutrition data
Nutritional data has not been calculated yet.
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