Ingredients with Measurements:
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup milk
- 2 eggs
- 1/2 cup cha-phlu leaves, finely chopped
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Thermometer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano.
2. In another bowl, whisk together milk and eggs.
3. Dip each chicken breast in the milk and egg mixture, then coat with the flour mixture. Shake off any excess flour.
4. Sprinkle cha-phlu leaves on top of the chicken breasts and press them down gently to make them stick.
5. Heat vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the chicken breasts in the hot oil for about 8-10 minutes, or until golden brown and cooked through. Use a thermometer to check the internal temperature of the chicken, which should be 165°F.
7. Remove the chicken from the oil and place on paper towels to drain excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of chicken breasts.
- If you don't have cha-phlu leaves, you can use other herbs such as basil or cilantro.
Variations:
- You can add some hot sauce or cayenne pepper to the flour mixture for a spicy version.
- You can use buttermilk instead of milk for a tangy flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy crust.
- Don't overcrowd the fryer or pot with too much chicken at once, as this will lower the oil temperature and result in soggy chicken.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
This chicken goes well with a side of coleslaw or potato salad.
Suggested side dishes:
Coleslaw, potato salad, roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the chicken is not crispy enough, try increasing the temperature of the oil or frying for a few more minutes.
- If the chicken is overcooked and dry, try reducing the cooking time or using a meat thermometer to check the internal temperature.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Use caution when working with hot oil to avoid burns.
Food history:
Cha-phlu is a type of herb commonly used in Thai cuisine. It has a strong, minty flavor and is often used in curries and stir-fries.
Flavor profiles:
This dish has a crispy, flavorful crust with a hint of minty freshness from the cha-phlu leaves.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Thai