Crispy Baked Chicken
Serves 2
Directions
- 1Start by brining your chicken. This means adding your chicken to heavily salted water and leaving it for at least a few hours or overnight in the fridge.
- 2Make a marinade by whisking together the curd, garlic paste, peri-peri seasoning, chili flakes, salt, and an egg.
- 3Add in your brined chicken and marinate for at least an hour; the longer, the better.
- 4For the crumbing mixture, mix together some panko breadcrumbs, cornflour, and the same seasonings used in the marinade (peri peri seasoning, chilli flakes, salt, and optional Aromat powder).
- 5Coat the chicken well on both sides with this crumb mixture.
- 6Spread the chicken out on a greased baking tray, brush with some oil on top, and bake in a preheated oven at 200 C for 15 minutes.
- 7Then change to top heat/toast mode and cook for another 5 minutes. If using an air fryer, bake for 10 minutes at 200 C, then flip over and cook for another 10-12 minutes.
- 8Remove from oven and let it rest for 5-10 minutes.
- 9While the chicken rests, make a quick sauce using some roasted red bell pepper, garlic (optionally lightly cooked), paneer, cashew nut, a little bit of milk of your choice, the same seasonings (peri peri seasoning, chilli flakes), and a little bit of salt.
- 10Blend all ingredients for the sauce together until it's a little runny.
- 11Serve it up!
Ingredients
- 450 g boneless skinless chicken thigh
- 0.5 cup curd/Greek yoghurt
- 2 tsp garlic paste
- 2 tsp peri peri seasoning
- 1 tsp chilli flakes
- 1 egg
- to taste Salt
- 0.5 cup panko bread crumbs
- 2 tbsp cornflour
- 1 tsp peri peri seasoning
- 1 tsp chilli flakes
- to taste Salt
- 1 pinch Aromat powder
- 0.5 red bell pepper, lightly roasted
- 3 garlic cloves
- 30 g paneer
- 0.33 cup skim milk
- 1 tbsp broken cashewnut
- 1 tsp peri peri seasoning
- 1 tsp chilli flakes
- to taste Salt
Equipment
greased baking trayovenair fryerblender
Tips
- For brining, leave chicken in heavily salted water for at least a few hours or overnight in the fridge.
- Marinate the chicken for at least 1-2 hours; the longer, the better.
- When baking, cook in a preheated oven at 200 C for 15 minutes, then change to top heat/toast mode for another 5 minutes.
- If using an air fryer, bake for 10 minutes at 200 C, then flip and cook for another 10-12 minutes.
- Let the chicken rest for 5-10 minutes after baking.
- Make sure the sauce is a little runny for dipping.
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