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. Featured in: The Chef: Ana Sortun; A Bazaar From The Hard Yankee Soil...."
INGREDIENTS
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1/2 teaspoon saffron
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2 cups plain whole-milk yogurt
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1 tablespoon chopped garlic
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2 1/2 pounds boneless, skinless chicken thighs
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2 cups flour
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2 teaspoons paprika
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1 tablespoon dried mint
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1 tablespoon salt, more for sprinkling
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1/2 teaspoon black pepper
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Oil for frying
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1 cup walnut pieces
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1 lemon, cut into wedges
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