Purnell Crispy Oven-Fried Chicken with a Kick of Sichuan Chili Sauce

If you're craving crispy, flavorful fried chicken but want to avoid the mess and calories of deep frying, this oven-fried chicken recipe is for you. Coated in a perfectly seasoned crispy batter and tossed in a vibrant, tongue-tingling Sichuan chili sauce, it's an easy crowdpleaser that's baked instead of fried.

The Crispy Chicken: The key to crispy baked "fried" chicken is the batter. 

This one uses a mixture of

- 2 cups all-purpose flour

- 2 teaspoons baking soda

- 1 teaspoon cilantro flakes

- 2 teaspoons garlic flakes

- 1 tablespoon black pepper

- 1/2 cup water

- 3 eggs, beaten

- A packed of chicken drumsticks. 

The baking soda helps the batter puff up and become beautifully crisp in the oven. The garlic, cilantro and black pepper add tons of flavor. Once coated, the chicken gets a quick bake at 400°F until crispy and cooked through.

The Sichuan Chili Sauce: To take the crispy baked chicken over the top, it's tossed in a simple but powerful sauce made with - 2 tablespoons Fly By Jing Sichuan Chili Crisp sauce
Fly By Jing's cult-favorite sauce packs an incredible punch of tingling heat, savory umami depth and a hint of honeyed sweetness from Sichuan chili peppers, fermented fava beans, mushroom powder and a blend of spices.

Just a couple tablespoons is enough to coat the chicken and deliver those legendary flavors.
This easy chicken dish is perfect for weeknights or entertaining - the oven does most of the work for you! Serve it up with steamed rice, roasted veggies or a fresh salad. The crispy, fiery chicken is sure to be a hit. Want to get into the fun of "SAVORY FLAVORS" check out "Fly By Jing" website https://flybyjing.com/shop

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