Fried Chicken, Parsi Style
Yet another take on spicy fried chicken, this one bordering on fiery, but with a pleasant, feathery crust from the eggs. Marinate for up to a day if you like. You could serve this with almost anything, ranging from plain old cole slaw to Stewed Apples and Eggplant (page 458) to any of the Indian breads (pages 559–565).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Use a sharp knife to make deep gashes, right down to the bone, on the skin side of the chicken pieces. Combine the salt, pepper, garlic, ginger, chiles, cumin, and coriander. Rub the chicken all over with this mixture. Wrap tightly in plastic and refrigerate for at least an hour and up to a day.
Step 2
When you’re ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high. When the oil reaches about 325°F—a pinch of flour will sizzle—you can begin to fry the chicken. Dredge each piece in the flour, then dip in the egg; gently place in the oil. Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15 to 20 minutes after it’s done anyway). Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes. At that point the pieces will be done, but if you want to make sure, make a small slit in each piece and check for blood.
Step 3
Serve hot, warm, at room temperature, or cold, with the lime wedges.
