Crispy Persian-Style Fried Chicken Thighs (مرغ سوخاری) — Golden crust with minty yogurt sauce

• 2 lbChicken thighs, boneless skinless (about 8 small thighs)
• 6⅓ ozOnion, grated (1 large onion)
• 12 gGarlic, finely grated (about 4 cloves)
• ¼ cupLemon juice, freshly squeezed (about 1 large lemon)
• 4¼ ozPlain yogurt, full-fat (helps tenderize and season)
• 2 tspGround cumin
• 2 tspGround coriander
• 10 gSea salt (about 1 3/4 tsp fine salt)
• 1½ tspBlack pepper, freshly ground
• 5⅝ ozAll-purpose flour
• 2⅛ ozCornstarch (boosts crispness)
• 2 tspBaking powder (aluminum-free if possible)
• 3.8 cupNeutral frying oil (sunflower or canola) (for shallow frying in a wide pan)
• 3 tbspHeavy cream (3 tbsp)
• 2 tspDried mint (or 10 g fresh mint, finely chopped)

Instructions

1. 1

   Make the marinade by mixing grated onion, grated garlic, lemon juice, 120 g yogurt, cumin, coriander, 10 g salt, and 1.5 tsp black pepper in a large bowl. Add the chicken thighs and massage the marinade into every piece, then cover and refrigerate for 6 to 12 hours for best tenderness and aroma.

2. 2

   Prepare the minty yogurt sauce by whisking 240 g yogurt with heavy cream, 15 ml lemon juice, 3 g garlic, dried mint, 2 g salt, and 0.25 tsp black pepper until smooth. Refrigerate the sauce for at least 20 minutes so the mint and garlic mellow and the texture thickens.

3. 3

   Set up a breading station by combining flour, cornstarch, baking powder, 4 g salt, and 1 tsp black pepper in a shallow dish. Remove the chicken from the marinade and let excess drip off for 30 seconds per piece; you want it damp, not dripping, so the coating clings evenly.

4. 4

   Coat each thigh thoroughly in the flour mixture, pressing firmly so a craggy layer forms, then place on a tray for 10 minutes to hydrate the coating. This short rest helps the crust set and reduces bare spots during frying.

5. 5

   Pour the oil into a wide heavy pan to a depth of about 2 to 3 cm and heat to 175°C. Fry in batches without crowding, cooking 5 to 6 minutes per side until deep golden and the thickest part reaches 74°C; adjust heat to keep the oil between 165°C and 180°C.

6. 6

   Transfer fried chicken to a rack set over a sheet pan and rest for 5 minutes so juices redistribute and the crust stays crisp. Serve hot with the chilled minty yogurt sauce on the side, adding a final crack of black pepper right before serving for lift.