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Persian Fried Chicken

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That’s living.

Ingredients

  • 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
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      769 calories; 56 grams fat; 6 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 19 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 141 milligrams cholesterol; 1037 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  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.
  2. 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.
  3. Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

45 minutes

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