Crispy Persian-Style Fried Chicken Thighs with Minty Yogurt Sauce

Place the chicken thighs in the freezer for about 30 minutes, just until slightly firm. This makes them easier to handle and score without tearing.

Using a sharp knife, lightly score the surface of the chicken thighs. Grate the onion and mix it with lemon juice and black pepper, then massage this mixture thoroughly into the chicken. Cover and marinate for 1 hour to build flavor.

Remove the chicken from the marinade and gently shake off excess moisture. Lightly coat each thigh in plain flour, ensuring an even layer.

Dip the floured chicken into beaten egg, letting any excess drip off.

Roll each piece in breadcrumbs, pressing gently so the coating adheres well.

Heat oil in a deep pan over medium heat. Fry the chicken thighs in batches until deeply golden, crispy, and cooked through. Transfer to a wire rack or paper towels to drain excess oil.

To make the yogurt sauce, whisk together the yogurt and cream until smooth. Season with salt, black pepper, and lemon juice, then stir in finely chopped spring onions, mint, and grated garlic.

Serve the hot, crispy chicken thighs with the cool yogurt sauce on the side for dipping or drizzling.