Morgh-e Sokhari (مرغ سوخاری) — Persian-Style Crispy Fried Chicken

• 1200 gWhole chicken, cut into 8 pieces (skin-on preferred; remove backbone and cut into 2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• 60 mlLemon juice (freshly squeezed)
• 10 gFine salt (about 1 3/4 tsp)
• 6 gGround coriander (about 2 tsp)
• 2 gGround ginger (about 1 tsp)
• 4 gGarlic powder (about 1 1/2 tsp)
• 2 gBlack pepper powder (about 1 tsp)
• 2 gRed pepper powder (about 1 tsp; use mild or hot to taste)
• 160 gWheat flour (about 1 1/3 cups, spooned and leveled)
• 40 gCornstarch (about 1/3 cup; boosts crispness)
• 4 gBaking powder (about 1 tsp)
• 240 mlIce water (very cold; keep over ice until mixing)
• 180 gBreadcrumbs (fine, dry breadcrumbs; plain)
• 1200 mlVegetable oil (for deep frying; neutral oil such as sunflower/canola)

Instructions

1. 1

   Trim excess fat from the chicken pieces and pat very dry with paper towels. In a large bowl, mix lemon juice, salt, ground coriander, ground ginger, garlic powder, black pepper, and red pepper. Toss chicken until evenly coated, cover, and refrigerate 60 minutes to season and lightly tenderize.

2. 2

   Set up a breading station. In a wide bowl, whisk wheat flour, cornstarch, and baking powder until uniform. In a second bowl, pour ice water. In a third bowl, add breadcrumbs. Place a wire rack over a tray for the coated chicken; this prevents sogginess before frying.

3. 3

   Make the batter just before coating: whisk the ice water into the flour mixture until it forms a thick, pourable batter with small lumps (about 20–30 seconds). Do not overmix. Working one piece at a time, dip chicken into batter, let excess drip 5 seconds, then press firmly into breadcrumbs.

4. 4

   Let the breaded chicken rest on the wire rack for 10 minutes at cool room temperature. This short rest hydrates the crumbs and helps the coating adhere, reducing blowouts in the oil. Meanwhile, heat vegetable oil in a deep pot to 175°C / 350°F.

5. 5

   Fry in batches to avoid crowding, keeping oil between 170–180°C / 340–355°F. Fry dark meat pieces 12–14 minutes and breast pieces 10–12 minutes, turning every 3–4 minutes for even color. Chicken is done when the thickest part reaches 74°C / 165°F.

6. 6

   Transfer fried chicken to a clean wire rack (not paper towels) and rest 5 minutes to set the crust. If needed, keep warm on a rack in a 95°C / 200°F oven for up to 20 minutes. Serve immediately while the coating is at its crispest.