Persian Fried Chicken

Ingredients

• 2 cups plain whole-milk yogurt
• 1.13 kg boneless, skinless chicken thighs
• 2 ¼ cups flour
• 1 tablespoon plus 3/4 teaspoon dried mint
• 1 tablespoon plus 3/4 teaspoon salt
• ½ teaspoon black pepper
• 1 cup walnut pieces
• 1 lemon, cut into wedges
• Oil for frying

Steps

1. • Step 1

     In a small bowl, combine saffron with 1 tablespoon water and let it soak for 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.

   • Step 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 5 minutes a side. Remove and drain on paper towels.

   • Step 3

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