When cooking with Luhr in Chiang Mai, we often prepared this delicious fried chicken for breakfast for those staying in Ae’s guest house. Simple but flavorful, it’s excellent served alongside a big plate of pad kra pao.

Luhr’s Crispy Fried Chicken and Betel Leaves

Ingredients:

• 5-6 chicken breasts
• ¾ cup all-purpose flour, for dredging
• 2 cups Japanese bread crumbs (panko)
• 1 can beer of your choice 
• Canola oil, for frying
• Fresh betel leaves (optional)

Method:

Remove the chicken from the refrigerator about 10-15 minutes ahead of time.

In a deep frying pan, heat the canola oil over medium-high heat until it is nice and hot.

In a bowl, combine the flour with enough beer to create a paste similar in texture to pancake batter. For each chicken breast, coat it fully in the flour mixture, ensuring both sides are evenly covered, then press it into the breadcrumbs until both sides are well coated.

Immediately place the coated chicken breast in the hot oil and fry until golden and crispy, about 2 to 3 minutes on each side. Repeat the process with the remaining chicken breasts, coating each one just before frying.

For the betel leaves, dip them in the flour mixture only (without breadcrumbs) and quickly fry them until crisp. Transfer all fried items to a dish lined with paper towels to absorb any excess oil.

Move the crispy chicken and betel leaves to a clean dish and serve alongside some of your favorite sweet chili sauce.