Morgh Sokhari (مرغ سوخاری) — Persian-Style Double-Coated Fried Chicken

• 900 gChicken thighs, bone-in skin-on (4 pieces, patted dry)
• 200 gOnion (1 large, sliced)
• 1200 mlWater (for poaching)
• 10 gSalt (2 tsp, divided)
• 2 gBlack pepper (1 tsp, divided)
• 1.5 gRed pepper (1 tsp, divided)
• 140 gAll-purpose flour (about 1 1/8 cups, for first coat)
• 2 largeEggs (about 100 g without shells, beaten well)
• 180 gBreadcrumb flour (about 2 cups, fine breadcrumbs)
• 1200 mlFrying oil (neutral oil such as sunflower or canola, for deep-frying)

Instructions

1. 1

   Poach the chicken for juicy meat: add water, sliced onion, 6 g (1 1/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 0.5 g (1/3 tsp) red pepper to a pot. Bring to a gentle simmer over medium heat, add chicken, cover, and simmer 18–22 minutes until the thickest piece reaches 68°C/155°F.

2. 2

   Rest and dry for maximum crunch: transfer chicken to a rack set over a tray and cool 15 minutes. Pat every surface very dry with paper towels, then refrigerate uncovered 20 minutes to dehydrate the skin slightly. This drying step helps the coating adhere and prevents steam from softening the crust during frying.

3. 3

   Set up a double-coat breading line: in Bowl A mix flour with 2 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and 0.5 g (1/3 tsp) red pepper. In Bowl B beat eggs until smooth. In Bowl C place breadcrumbs and mix in the remaining 2 g (1/4 tsp) salt and 0.5 g (1/3 tsp) red pepper.

4. 4

   Double-coat each piece: dredge chicken in seasoned flour, pressing into crevices, then shake off excess. Dip fully in egg, letting extra drip for 5 seconds. Press firmly into breadcrumbs to fully cover. For the second coat, dip again in egg and press again in breadcrumbs, building an even, thick layer without bare spots.

5. 5

   Set the coating so it does not fall off: place breaded chicken back on the rack and rest 10 minutes at room temperature. Meanwhile, heat frying oil in a deep pot to 175°C/350°F (use a thermometer). Keep a second rack ready for draining; avoid paper towels alone, which can trap steam and soften the crust.

6. 6

   Fry until deeply golden and fully cooked: fry 2 pieces at a time to avoid cooling the oil. Maintain 170–175°C/340–350°F, turning every 2–3 minutes, for 10–13 minutes total per batch. Chicken is done when the center reaches 74°C/165°F and the crust is dark golden and audibly crisp.

7. 7

   Drain, rest, and serve hot: transfer fried chicken to the rack and rest 5 minutes so juices redistribute and the crust sets. Taste and add up to 1 g (1/4 tsp) salt over the surface if needed. Serve immediately while the coating is at peak crunch and the interior stays tender from the pre-poach.