Persian Fried Chicken
Persian or more accurately, Iranian cuisine is more than just kabobs. Iran covers deserts and snowy mountains and its cuisine is just as varied as its landscape.
Season chicken with salt and pepper. Soak saffron in 2 tbsps. warm water for 10 minutes. Crush with the back of a spoon and combine saffron, garlic and yogurt in a large bowl. Whisk until blended and smooth.
Add chicken, coat with yogurt mix, cover and refrigerate overnight.
In a large dish, mix flour, paprika, half of the mint, salt and pepper. Shake off excess marinade and coat the chicken pieces in the flour mixture.
Shake off excess flour and fry it until golden brown. I got this very large frying pan at a restaurant supply store. If yours isn’t that big, don’t crowd the pan – fry in batches if you need to. Be generous with the oil. It should come up to about 1/2 way to the thickness of the chicken pieces. If you’re using a thermometer, the internal temperature for thighs should be 165 degrees.
Drain and serve with the lemon wedges and sprinkled with the chopped walnuts and remaining mint.
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