Viv’s quick-and-easy panko chicken

Name: Chilli-vinegar chicken
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: apple cider vinegar ½cup,brown sugar 50g,red chillies, seeded 6,red peppers, seeded and quartered 2,garlic 4cloves,salt, to taste ,oil, for frying ,free-range chicken drumstick 12,fried plantain, for serving ,For the buckwheat jollof: ,canola oil 8T,onions, roughly chopped 2,red pepper, seeded and roughly chopped 1,garlic 2cloves,Scotch bonnet chilli 1,tomatoes, roughly chopped 3,sea salt and freshly ground black pepper, to taste ,brown sugar 1T,thyme 1sprigs,bay leaf 1,medium curry powder 2T,tomato paste 2T,chicken or vegetable stock powder, dissolved in 1 1⁄2 cups hot water 4T,buckwheat, rinsed 200g

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

4 free-range chicken drumsticks
4 free-range chicken thighs
140 g flour
2 free-range eggs
½ cup milk
200 g panko breadcrumbs
1 t salt
2 T olive oil
100 g butter

Method

Preheat the oven to 200°C. Toss the chicken in the flour.
Beat the eggs and milk and mix the panko crumbs and salt. Dip the chicken pieces into the egg mixture, then into the panko crumbs.
Place the olive oil and butter in an ovenproof dish and place in the oven to melt.
Once melted, add the chicken pieces and bake for 30 minutes, turning halfway through cooking.

Cook’s note: Add sweet potato wedges and onion and roast with the chicken.

“The smell of the crispy, buttery crumb cooking is almost too good to wait for! My mom's crumbed chicken is equally good hot or cold.” – Jacqueline Burgess

This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.

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