Crispy fried chicken, but this chicken is baked not fried. I love to make it for the kids as it’s just so much better than the mass-manufactured and expensive options. Both in the supermarkets and fast food outlets.
Combine this crispy chicken in a bao bun with some coleslaw, sriracha mayo and some fresh coriander.
- 2 skinless, boneless chicken breasts cut in half lengthways
- 2 skinless legs, cut into thigh and drumstick
- 2 tbsp Dijon mustard
- 1 egg, beaten
- 2 Tbsp cornflour
- 1 tsp chili powder
- 1 tsp smoked paprika powder
- 1 tbsp garlic powder
- Salt and white pepper
- 2 cup panko crumbs
Preheat an oven to 180*c. Place the 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.
Quickly whisk the egg, Dijon mustard and cornflour.
Combine the dry ingredients.
Remove the chicken from the cooking liquid and pass through the egg wash then the crumb mix. Place onto a prepared baking tray.
Bake for 35 minutes whilst you make up the mayo
Sriracha Mayo
- 3 tbsp sriracha sauce
- 6 tbsp mayonnaise
- Juice of 1 lime
Combine and serve with your crispy chicken.