Morgh Espaysi (مرغ اسپایسی) — Persian-Style Crispy Spicy Fried Chicken

• 700 gChicken breast fillets, sliced into 2 cm strips (Pat very dry for best adhesion)
• 60 mlLemon juice (Freshly squeezed)
• 30 mlLiquid oil (Neutral oil such as sunflower or canola)
• 10 gFine sea salt
• 6 gGround coriander powder (About 2 teaspoons)
• 4 gRed pepper powder (Use mild paprika for less heat; use hot chili powder for more)
• 3 gGarlic powder (About 1 teaspoon)
• 2 gGround cumin (About 1 teaspoon)
• 2 gGround black pepper (About 1 teaspoon)
• 2 gTurmeric (About 1 teaspoon)
• 6 gBaking powder (About 2 teaspoons; boosts craggy crunch)
• 120 gWheat flour (All-purpose flour)
• 90 gBreadcrumb powder (Fine, dry breadcrumbs)
• 60 gCornstarch (Improves crispness and reduces gluten toughness)
• 300 mlIce water (Very cold; keep over ice)

Instructions

1. 1

   Marinate the chicken: In a bowl, whisk lemon juice, 30 ml oil, salt, and half of the spice mix (coriander, red pepper, garlic powder, cumin, black pepper, turmeric). Add chicken strips and toss until evenly coated. Cover and refrigerate 60 minutes to tenderize and season; stir once halfway through.

2. 2

   Prepare coatings: In a wide shallow dish, combine wheat flour, cornstarch, baking powder, breadcrumb powder, and the remaining half of the spice mix. Mix thoroughly for 30 seconds, breaking up any lumps. Set a second dish with ice water (300 ml) and keep it very cold; add a handful of ice if needed.

3. 3

   Heat the oil: Pour 1000 ml frying oil into a heavy pot to a depth of 5–6 cm. Heat to 175°C (350°F) over medium-high heat, 8–10 minutes. Use a thermometer for accuracy. Line a tray with a wire rack (best) or paper towels, and preheat an oven to 95°C (200°F) to keep batches crisp.

4. 4

   Double-coat with the ice dip: Working with 5–6 strips at a time, lift chicken from the marinade and let excess drip 5 seconds. Dredge in the dry coating, pressing firmly. Quickly dip in ice water for 1–2 seconds, then return immediately to the dry coating and press again to build craggy, flaky layers.

5. 5

   Fry in batches: Carefully lower coated chicken into 175°C oil. Fry 4–6 minutes, turning once, until deep golden and the internal temperature reaches 74°C (165°F). Keep oil between 170–180°C by adjusting heat. Transfer to the rack and hold in the 95°C oven while frying remaining batches.

6. 6

   Rest and serve: Let the chicken rest 3 minutes so steam settles and the crust stays crisp. Taste and season lightly with up to 1 g extra salt if needed. Serve immediately while hot and crunchy, with lemon wedges and a cooling yogurt-based dip to balance the spice.