Persian-Style Double-Coated Fried Chicken (Morgh Sokhari)

Place the chicken pieces in a pot with the onion, water, and salt. Bring to a gentle boil and simmer for about 20 minutes, until the chicken is just tender but not fully cooked. Drain well and let cool slightly.

Crack the eggs into a deep bowl and beat until smooth and uniform.

Spread the all-purpose flour evenly in a shallow dish.

In a separate shallow dish, combine the breadcrumb flour with salt, red pepper, and black pepper, adjusting the seasoning to your taste.

Working one piece at a time, dredge the chicken in the flour, shaking off any excess. Dip into the beaten egg, then coat thoroughly with the seasoned breadcrumbs, pressing gently so the coating adheres well.

Heat frying oil in a deep, heavy-bottomed pan over medium-high heat until hot but not smoking.

Carefully add the breaded chicken pieces and fry, turning as needed, until deeply golden brown and fully cooked through.

Transfer the fried chicken to paper towels to drain excess oil.

Serve hot, optionally sprinkled with garlic powder and oregano for added aroma.