Spicy Crispy Chicken
Recipe type: Entree, Chicken, Dinner, Poultry
Cuisine: inspired by: Host The Toast
Prep time: 
Cook time: 
Total time: 
Serves: 4
This chicken is so crispy that it tastes fried -- but it's not. The spicy sauce has a sweetness from strawberries -- this is amazing and simple and healthy!
  • 8 boneless skinless chicken thighs
  • 1 cup tapioca flour (you can buy it here)
  • sea salt and black pepper
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • ⅓ cup extra-virgin olive oil
  • Raw Chinese herbs (optional) (I used Bai Zhu)
  • For sauce:
  • ½ cup hot sauce or Buffalo wing sauce (these are my favorite hot sauces)
  • 3 tsp minced garlic
  • ¼ cup vegetable or chicken broth
  • ½ cup strawberry preserves (I use this one)
  1. Preheat your oven to 400 degrees Convection setting, or 425 regular bake setting.
  2. Line a baking sheet with foil and place a rack on top of the foil.
  3. In a pie plate or shallow bowl, mix together the tapioca flour, a generous amount of salt and pepper, smoked paprika, turmeric, and cayenne. Stir until mixed.
  4. Pour the oil into a second dish.
  5. Dip each piece of chicken into the oil and flip over until coated, then dip into the flour mixture.
  6. Place the pieces as they are dredged onto the rack.
  7. Bake the chicken until it's crispy and cooked through. Mine took 35 minutes on the Convection setting.
  8. Meanwhile, make the sauce by stirring the ingredients in a small pot and then letting it simmer for about 20 minutes.
  9. Remove the chicken from the oven and either coat in the sauce or pass the sauce on the side. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/spicy-crispy-chicken/