Yogurt-Marinated Fried Chicken With Saffron and Paprika

We were not particularly impressed with this recipe. It may be that a different herb mix or substituting Pablo for the flour would improve it, but with so many chicken recipes out there, it’s easier just to move on.

I altered this by using bone-in and skin on chicken thighs. I pureed two small onions and 4-5 garlic cloves, putting them into the food processor with yoghurt and salt. I marinaded the chicken in this for about 4 hours. Used the air fryer instead (190C for about 22 minutes). Beautiful crispy skin and the chicken tasted divine.

Made this last night; accidentally spilled the marinade (with saffron), had a small amount left,and used turmeric for the rest. Many liked pistachio, so I used it in the flour and topping at the end. Family raved! (hard to keep the flour coat on the chicken in my 1st batch, so 2nd batch I dredged a 2nd time as someone suggested, better, still lost some but better than the 1st batch). Will make again!

This is a wonderful, easy recipe! I made it with skinless chicken breasts, which I sliced and pounded into cutlets with a mallet. I also omitted the walnuts, since I had none on hand. I served the chicken with a green salad for a fairly light summer supper. I plan to serve it with Panzanella or sliced tomatoes and corn on the cob next time.

If you don’t have saffron, don’t like ‘dark’ meat, and/or are full-fat-phobic, just skip this recipe and make something else.

Didn’t have dried mint so I blended some fresh mint into the yogurt sauce- turned out incredible. Recipe is a keeper.

A hit with the whole family! I didn’t have dried mint, and thought dried would work better than fresh for this recipe, so picked some fresh and toasted it briefly in our toaster oven to dry it out. Worked well.

“Oil for frying” seems vague - not all oils are suited for frying. Peanut oil is good but expensive. I think olive oil gives greasy results. Corn and canola are okay, and the leftover oil can be strained and stored in refrigerator for another fry session or two. I’d like to hear what others do - thanks!

Pretty much Persian kebab with chicken. Sugestions: use plain whole cow or goat milk yogurt--the more tart the better (White Mountain and Tremania are the tartest commercial brands); layer the kebabs, yogurt, and add raw onion rings; grill outside; serve with/over basmati rice; sumac. Works perfectly with lamb and beef kebabs too. Absolutely marinate 24 hours!

If you don't want to use flour potato starch works well for deep fried chicken.

My husband made this and I was not in love with it because of the flour coating -I am not a fan of it on fried chicken. The chicken however was very moist and super delicious inside once you got past the fried coating. My toddler and teen both ate this up. No leftovers. Now after reading the comments about coating in pistachios I think we will have to try it again with pistachios instead of flour. We served this with a bag salad and avocado dressing.

This is a great recipe. I have also added other spices to the flour, including Ras el Harout. Good stuff and leftovers make amazing chicken sandwiches.

Unfortunately, most of the batter fell off in cooking and what was left was soggy rather than crunchy. Maybe I should have let more of the yogurt drip off? Perhaps panko or bread crumbs would have worked better. In my view, it wasn't worth all the trouble and mess.

I loved this recipe! I did everything it said to do. Except, I double coated the chicken by mistake. I fried then baked in a Le Creuset cast iron for 15 mins. We ate it with Basmati rice and warm Naan. It was really good and, fun. I would mind something sweet with it. Having the leftovers.