Crispy Honey-Glazed Chicken with Sweet Potato Pancakes

1. 1 Chicken thighspack 900 g ≈ $3.99 150 g
2. 2 Wheat flour 80 g
3. 3 Paprika 2 g
4. 4 Garlic powder 1 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 90 ml
7. 7 Butterpack 180 g ≈ $1.58 15 g
8. 8 Baking powder 3 g
9. 9 Honey 12 g
10. 10 Sunflower oil 20 ml
11. 11 Salt 2 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut a chicken¹ thigh into large chunks, season with salt and black pepper.

2. Mix 35 g flour with smoked paprika and garlic powder. Whisk half an egg with 30 ml milk⁶.

3. Dip the chicken¹ in the egg wash, then coat in the spiced flour, pressing the crumbs firmly.

4. Heat 15 ml oil in a pan over medium heat and fry the chicken¹ for 14–16 minutes, flipping occasionally, until golden and the juices run clear.

5. For the pancakes, combine 45 g flour, baking powder, a pinch of salt, 60 ml milk⁶, the remaining half egg, and 10 g melted butter⁷.

6. Spoon the batter onto a hot skillet with the remaining sunflower oil and fry for 3–4 minutes per side until golden.

7. Serve the pancakes with the chicken¹, extra butter⁷, and honey.