Thai-Style Saffron Fried Chicken (Morgh Sookhari Thai)

Rinse the chicken fillets and pat them completely dry. Lightly pound each piece to an even thickness so they cook uniformly.

In a shallow bowl, whisk the eggs until smooth, then stir in the saffron water to create a golden, aromatic egg mixture.

Place the Thai bread crumbs in another bowl and season with salt and your preferred spices, mixing well to distribute the seasoning evenly.

Dip each chicken fillet into the egg mixture, allowing excess to drip off, then coat thoroughly in the seasoned bread crumbs, pressing gently so the crumbs adhere well.

Heat the vegetable oil in a wide frying pan over medium heat until hot but not smoking.

Carefully add the breaded chicken fillets to the pan, frying in batches if necessary. Cook, turning once, until both sides are deep golden brown and the chicken is fully cooked through.

Transfer the fried chicken to a rack or paper towels to drain excess oil. Serve hot for the best texture and flavor.