Mike Van de Elzen: Hot and crispy chicken

Hot and crispy chicken: 

Prep time: 10 minutes 

Cooking time: 20 minutes 

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 20 minutes. 

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