# Crispy Baked Chicken

This baked version of crispy fried chicken offers half the calories and double the finger-licking goodness, making it a perfect healthy alternative.

- Servings: 2 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Start 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.
2. Make a marinade by whisking together the curd, garlic paste, peri-peri seasoning, chili flakes, salt, and an egg.
3. Add in your brined chicken and marinate for at least an hour; the longer, the better.
4. For 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).
5. Coat the chicken well on both sides with this crumb mixture.
6. Spread 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.
7. Then 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.
8. Remove from oven and let it rest for 5-10 minutes.
9. While 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.
10. Blend all ingredients for the sauce together until it's a little runny.
11. Serve it up!

## Equipment

- greased baking tray
- oven
- air fryer
- blender

## 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.

## Source

- Original video: https://www.instagram.com/p/DJdrL8vJrkX/
- Recipe page: https://www.cliprecipe.com/recipe/6d0fd10c-9dca-4ced-87e9-93a6a9f02c62
- Extracted: 2026-02-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt