Ignite your summer flavors with Chef Meherwan’s Irani Parsi-style fried chicken, which begins with a robust marinade of ginger, garlic, chiles, and spices. Once marinated, each piece of chicken is delicately dredged in flour and generously coated in fluffy beaten eggs, resulting in a delightfully crispy, golden crust. Throughout the cooking process, basting the chicken ensures that the exterior achieves perfect crispiness while keeping the interior juicy and evenly cooked.
Full Recipe:
Ingredients
- ¼ cup coarsely chopped fresh cilantro leaves and stems, plus sprigs for serving
- 1 to 2 tablespoons fresh lime juice
- 2 small Thai green chiles or 1 serrano chile, seeded and coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 tablespoon toasted and ground cumin seeds
- 2 teaspoons turmeric powder
- 1 teaspoon Kashmiri chile powder or ½ teaspoon cayenne pepper (optional)
- 1 2-inch piece peeled ginger, coarsely chopped
- 1 teaspoon kosher salt
- 4 large boneless skinless chicken thighs
- 2 large eggs
- 1 cup all-purpose flour, or more if needed
- Vegetable oil, for frying
- Sliced red onion, for garnish
Directions
- In a small or mini food processor, blend the cilantro, lime juice, chiles, garlic, cumin, turmeric, Kashmiri chile powder, if using, ginger, and salt into a thick paste, adding a teaspoon or two of water if needed to help the mixture blend smoothly, but so much that it becomes runny. Transfer to a bowl, add the chicken, and turn to coat. Cover and refrigerate for at least 30 minutes (and up to 5 hours).
- Preheat the oven to 200°F. Set a wire rack inside a rimmed baking sheet. Heat 1/2 inch oil in a large cast-iron skillet until a deep-fry or instant thermometer registers 330°F.
- In a medium bowl, beat the eggs until blended and fluffy, about 30 seconds. Place the flour in another medium bowl. Working in two batches, dredge the chicken in the flour to coat, then shake off any excess. Coat the chicken in the beaten egg, allowing excess egg to drip back into the bowl.
- Gently and carefully lower the chicken into the hot oil. Cook, basting top of chicken several times with hot oil, until bottom is golden and crisp, about 3 minutes. Carefully flip chicken pieces and continue cooking and basting until chicken is golden and crispy, and an instant-read thermometer inserted into thickest part of thighs reads 160°F, about 3 minutes longer. Transfer chicken to the prepared wire rack and keep warm in the oven while cooking the remaining chicken. Serve the chicken with fresh sprigs of cilantro, sliced red onion, and the slaw.
Commercial Food Equipment Recommended
To prepare Irani Parsi-style fried chicken efficiently in a commercial kitchen, you’ll need a food processor to blend the marinade ingredients smoothly and a reliable commercial refrigerator to keep the marinate for the chicken. A large cast-iron skillet, heated with a commercial range, ensures even frying, monitored by a deep-fry or instant thermometer. For top-quality commercial kitchen equipment, visit The Foodservice Equipment Depot.
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