Crispy Baked Chicken Recipe with Kashmiri Chili & Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Crispy Baked Chicken Recipe with Kashmiri Chili & Sesame Oil

Introduction

Okay, you guys, let me tell you about this chicken. It’s seriously addictive! I first made this when I was craving something crispy, flavorful, and a little bit different. This recipe delivers on all fronts – it’s got a beautiful reddish hue from the Kashmiri chili, a lovely sesame aroma, and a satisfying crunch. Plus, it’s baked, so it’s a little healthier than your average fried chicken. Trust me, you need this in your life!

Why You’ll Love This Recipe

This isn’t just another chicken recipe. It’s a flavor explosion! Here’s why I think you’ll fall in love:

• Crispy Perfection: Baking doesn’t mean sacrificing crunch. The tapioca flour and almond flour combo creates a wonderfully crispy coating.
• Kashmiri Chili Magic: This chili powder isn’t just about heat; it’s about a gorgeous color and a unique, fruity flavor.
• Easy & Healthy: It’s a relatively quick recipe, and baking keeps things a bit lighter than deep-frying.
• Flavorful Finishing Oil: That final drizzle of sesame-chili oil? Game changer.

Ingredients

Here’s what you’ll need to make this crispy chicken dream a reality:

• 1.5 pounds skinless chicken thighs
• 1 tablespoon coconut aminos
• 1 tablespoon tapioca flour
• 1.5 cup almond flour
• 1 teaspoon salt
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon turmeric
• 2 eggs
• 3 whole red chilies
• 1 tablespoon coconut sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Ingredient Notes

Let’s talk ingredients! I always like to share a few tips to make sure your recipe turns out perfectly.

• Coconut Aminos: A Savory & Gluten-Free Alternative – If you’re avoiding soy sauce, coconut aminos are your best friend. They have a similar savory flavor but are made from coconut sap. (About 15ml)
• Tapioca Flour: For Extra Crispy Coating – This is the secret weapon for that amazing crunch! Don’t skip it. (Around 8g)
• Kashmiri Chili Powder: Flavor & Vibrant Color – This chili is mild in heat but packed with flavor and gives the chicken a beautiful red color. You can find it at Indian grocery stores or online. (Approximately 4g)
• Avocado Oil: A Healthy & High-Heat Cooking Oil – I love avocado oil for baking because of its high smoke point. You can substitute with another high-heat oil like refined coconut oil if you prefer. (About 15ml)
• Sesame Oil: Aromatic Finishing Touch – A little goes a long way! Sesame oil adds a wonderful nutty aroma and flavor. (Around 15ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a bowl, combine the chicken pieces with the coconut aminos and tapioca flour. Give it a good mix and let it marinate for 5-10 minutes. This helps tenderize the chicken and get that coating to stick.
3. In a separate bowl, whisk together the almond flour, salt, Kashmiri chili powder, and turmeric. This is your crispy coating!
4. Now, dip each marinated chicken piece into the whisked eggs, then dredge it in the almond flour mixture, making sure it’s fully coated. Place the coated chicken on the prepared baking sheet.
5. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear. A meat thermometer inserted into the thickest part should read 165°F (74°C).
6. While the chicken bakes, let’s make the finishing oil. In a small saucepan over medium heat, combine the red chilies, coconut sugar, apple cider vinegar, avocado oil, and sesame oil. Whisk everything together and heat until well combined – about 2-3 minutes. Be careful not to burn the sugar!
7. Once the chicken is out of the oven, drizzle generously with the finishing oil and sprinkle with sesame seeds. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet. Give the chicken pieces some space so they can get nice and crispy.
• For extra crispy chicken, you can broil it for the last 2-3 minutes, but watch it closely to prevent burning.
• Marinating the chicken for longer (up to 30 minutes) will result in even more flavorful and tender chicken.

Variations

• Vegan Adaptation (Using Tofu or Seitan) – My friend Priya loves this recipe, but she’s vegan! She swaps the chicken for firm or extra-firm tofu (pressed to remove excess water) or seitan. It works beautifully!
• Gluten-Free (Naturally Gluten-Free) – This recipe is naturally gluten-free, thanks to the almond flour and tapioca flour. Just double-check your coconut aminos to ensure they are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment (Using More or Fewer Red Chilies) – If you like things extra spicy, add more red chilies to the finishing oil. If you prefer milder flavors, use fewer or remove the seeds from the chilies.
• Festival Adaptation (Diwali or Eid Snack) – This makes a fantastic snack for festivals! My family loves to serve it with a side of mint chutney during Diwali.

Serving Suggestions

This chicken is amazing on its own, but here are a few ideas for serving it:

• With a side of fluffy basmati rice and a simple salad.
• As part of a mezze platter with hummus, pita bread, and other dips.
• In lettuce wraps for a low-carb option.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

FAQs

• What cut of chicken works best for this recipe? I prefer using skinless chicken thighs because they stay juicy and tender during baking. However, you can also use chicken breast, but be careful not to overcook it.
• Can I use a different type of flour instead of almond flour? You can try using gluten-free all-purpose flour, but the texture might be slightly different. Almond flour provides the best flavor and crispiness.
• How can I adjust the heat level of the finishing oil? The number of red chilies controls the heat. Remove the seeds for a milder flavor, or add more chilies for extra spice.
• What is Kashmiri chili powder and where can I find it? Kashmiri chili powder is a special type of chili powder from the Kashmir region of India. It has a mild heat and a vibrant red color. You can find it at Indian grocery stores or online.
• Can this chicken be air-fried instead of baked? Absolutely! Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through, until cooked through and crispy.