Southern Style Fried Chicken

a) Half-fill another large bowl with cold water.

b) Quickly dip each piece of flour coated chicken into the water, then immediately return to the flour and toss to coat. Pop onto a plate and discard any flour left in the bowl.

c) Pop a large saucepan on high heat and add enough oil to completely coat the bottom of the pan with 1-2 cm of oil. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

a) Once the oil is hot, carefully lay half the chicken into the pan and fry until browned all over, 2-3 mins each side.

b) Once browned, remove from the heat and place the chicken onto kitchen paper. Repeat with the remaining chicken.

c) Once fried, pop the chicken onto a baking tray and bake on the middle shelf of your oven until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.25 tsp salt and bring back to the boil. Peel the garlic.

b) Add the chopped kale and peeled garlic to the saucepan and cook until the kale is tender and wilted, 2-3 mins. Once cooked, drain in a colander. 

c) While the kale cooks, zest and juice the lemon. Strip the thyme leaves from their stalks (discard the stalks). Crush the peanuts in the unopened sachet using a rolling pin.

a) Halve the chilli lengthways and deseed. Thinly slice half your chilli and pop the other half into your blender.

b) Then, add the cooked kale, garlic, lemon juice, thyme, grated hard Italian cheese, two thirds of the peanuts and the olive oil (see pantry for amount) to the blender.

c) Blend the sauce until smooth, 1-2 mins, then season to taste with salt and pepper.