Mike's Hot & Crispy Chicken

clock 10 minutes + 30 minutes bowl Serves 4

Ingredients

  • 2 skinless, boneless chicken breasts cut in half lengthways
  • 2 skinless chicken legs, cut into thigh and drumstick
  • Pinch of salt
  • 1 egg, beaten
  • 2 Tbsp Dijon mustard
  • 2 Tbsp cornflour
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 Tbsp garlic powder
  • Salt and white pepper
  • 2 cups panko crumbs
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Method

  • 1. Preheat an oven to 180ºC (160ºC fan-forced). Place chicken into a pot of cold water and season with a good pinch of salt. Bring to the boil and simmer for 5 minutes, remove and allow to cool for 5 minutes in the liquid.

  • 2. In a small bowl, whisk the egg, mustard and cornflour together

  • 3. In another bowl combine the remaining dry ingredients.

  • 4. Remove the chicken from the cooking liquid and dip into the egg wash and then the crumb mix. Place onto a prepared baking tray.

  • 5. Bake for 20 minutes.

  • 6. Remove from oven and serve.

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