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Fried 49

This Fried 49 recipe uses Plain Whole Milk Yogurt, Garlic, Boneless Skinless Chicken Thighs, Flour, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 tbsp
• 2 1/2 lb
• 2 cup
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes.

2. 2

   Place in food processor with yogurt and garlic and puree until smooth and yellow.

3. 3

   Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.

4. 4

   In a medium bowl, combine flour, paprika, mint, salt and pepper.

5. 5

   Heat a generous half-inch oil in a deep skillet over medium heat.

6. 6

   Drop in a bit of bread to test temperature; oil should bubble vigorously.

7. 7

   Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side.

8. 8

   Remove and drain on paper towels.

9. 9

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