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Chicken recipes from The Kitchen Therapist

Recipes for southern fried chicken and chicken laksa from Jo Richardson's new cookbook, For the love of Chicken.

Serve in huge deep bowls: Chicken laksa.
Serve in huge deep bowls: Chicken laksa.Supplied

Chicken laksa

This is a quick delicious meal. Serve in huge deep bowls. I'm usually not a lover of pre-made pastes, but laksa pastes are very good. Look for them in the supermarket or Asian food stores.

Serves: 4–6
Cooking style: Simmer
Equipment: chopping board, cook’s knife, colander, large frying pan, large saucepan, plate, large mixing bowl

Southern fried chicken.
Southern fried chicken.Supplied
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INGREDIENTS

300 g dried vermicelli noodles

3 x 500 g free-range chicken fillets

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Supplied

1 x 200 g jar pre-made laksa paste

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750 ml good chicken stock (buy the best you can find or make your own)

500 ml coconut milk

1 fresh red chilli, finely sliced (optional)

150 g green beans, diagonally sliced

100 g snow peas, string removed, halved

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1 tablespoon grated palm sugar or brown sugar

2 limes, finely grated rind and juice

150 g bean sprouts, to serve

lime wedges, to serve

Thai basil, to serve

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METHOD

Place the vermicelli into a large mixing bowl, cover with boiling water and set aside for 5 minutes or until softened and plump. Drain noodles in a colander and set aside.

Place the chicken into the deep frying pan. Cover with cold water and bring to a gentle simmer. Cook for about 7 minutes or until the chicken is cooked through. Remove from the liquid and set aside to cool. Slice very thinly.

Put the laksa paste, chicken stock and coconut milk into a large saucepan. Bring to the boil, stirring.

Simmer uncovered for 3 minutes. Add the red chilli (if using) and green beans and cook for 4 minutes. Add the snow peas, palm sugar, lime rind and juice. Cook for 2 minutes.

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Divide the noodles between the bowls. Top with the chicken, ladle over lots of coconut broth. Top with bean sprouts and lime wedges. Scatter with basil leaves, just before serving.

Note: Soak the noodles until soft but not falling apart.

FIXING WHAT WENT WRONG

The chicken is tough
Reason: It is overcooked. Poach gently until just tender. Never let the water boil when poaching—just a few small bubbles should gently appear.

The laksa is soggy and lifeless
Reason: The laksa was pre-made. The laksa is to be made, served and eaten immediately. You can poach the chicken beforehand and cook the noodles, but heat the broth and serve straight away.

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Southern fried chicken

Yes, I love this "naughty" fried food! When travelling thorough the south of the United States, I always sample it. This is my take on the specialty. It's so worth the frying then baking—the chicken is tender inside and yet gloriously crisp and crunchy on the outside.

Serves: 4
Cooking style: Deep-fry
Equipment: chopping board, cook's knife, scales, measuring cups and spoons, large mixing bowl, plastic wrap, large colander, large plastic bag, 3 small bowls, 2 large plates, large deep frying pan or pot, tongs, oven tray or roasting pan, sheet of foil to cover, thermometer

INGREDIENTS

1.5 kg free range drumsticks or mixed chicken pieces, with the skin on

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1 litre buttermilk (or you can use half buttermilk and half milk)

1½ cups all-purpose/plain flour or fine rice flour

3 teaspoons sweet paprika

2 teaspoons dried oregano

2 teaspoons salt flakes

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1 teaspoon cayenne pepper

1 teaspoon ground white pepper

1 teaspoon curry powder (optional, but adds a nice little oomph)

2 large eggs, at room temperature, whisked with 2 fl oz/60 ml water

3 cups fresh breadcrumbs, processed until very fine (use 1 or 2-day old bread)

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500 ml oil, for shallow frying

METHOD

Place the chicken pieces into a large mixing bowl, pour over the buttermilk, cover with plastic wrap and refrigerate. Allow to marinate for 2 hours (or overnight if time permits).

Drain the chicken into a colander, shaking off the excess milk. Place the flour and all the spices into a plastic bag, secure the top and shake to combine. Open and add the chicken pieces, shaking it around to evenly coat.

Remove the chicken from the bag, discarding the flour and bag.

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Set up two more bowls and a large clean plate. Add the whisked egg mixture to one bowl and the breadcrumbs to the other. Dip each piece of the floured chicken into the egg mixture and coat.

Drain off the excess then roll in the fresh breadcrumbs, gently pushing the crumbs onto the chicken with your fingertips. Place the chicken onto a plate and repeat dipping and rolling the chicken.

Preheat the oven to 200°C. Place the rack over the baking tray and set aside until needed.

Fill a large deep saucepan or frying pan with the oil (about 1 in/3 cm). Heat the oil over a medium heat until 190°C. Use the thermometer to test the temperature or add a few breadcrumbs—they will sizzle if it's hot enough.

Add several pieces of chicken (don't over-crowd the pan) and fry for 5 minutes or until golden. Turn each piece over and brown on the other side. Remove to the roasting tray or pan. Repeat with the remaining chicken.

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Cover the pan lightly with the foil and bake for 20 minutes or until cooked through.

NOTE: Be sure to press the crumbs onto the chicken.

FIXING WHAT WENT WRONG

The crumbing has fallen off
Reason: The chicken was not coated properly in the egg mixture. Also make sure the crumbs are very fine.

The chicken is not cooked through
Reason: The chicken wasn't cooked for long enough. Fry then bake—the baking will cook the chicken properly.

Images and recipes extracted from The Kitchen Therapist: For the Love of Chicken by Jo Richardson, New Holland, $29.95.

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