Persian Spiced Fried Chicken with Fenugreek Mashed Potatoes - Chef Stephan Pyles

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• ¼ cup dried rose petals, ground or pressed through a medium-size sieve
• ¼ cup ground cinnamon
• 2 teaspoons black pepper
• ½ teaspoon ground cardamom
• ¾ teaspoon grated fresh nutmeg
• ¾ teaspoon ground coriander
• salt and pepper to taste
• 1 egg beaten with 2 tablespoons milk
• flour, for dredging
• vegetable oil