Persian Fried Chicken Recipe

Name: Persian Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon saffron, 2 cups plain whole-milk yogurt, 1 tablespoon chopped garlic, 2 1/2 pounds boneless, skinless chicken thighs, and more.

Yes, Persian Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Fried Chicken

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