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1
Marinade:
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2
Mix together the milk and the chili sauce in the large bowl. Start seasoning by adding in parika and lawry's seasoned salt (or replace with normal salt).
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3
Taste, and continue adding seasoning. Make sure to read the first and second special notes before doing this.
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4
Prep the chicken by using a meat cleaver to put it into two parts, if you're using a whole leg.
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5
Then, rub the chicken with salt, wash all of it away, and pull the skin off. Then, use kitchen scissors to cut the large fat pieces away, as those will make the chicken breading soft while you bake them. Wash the chicken again, dry them well, then put them into the marinade. Wrap with cling wrap, and put it into the refrigerator (look at special note #3), for at least an hour or up to a day.
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6
Breading:
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7
Take the marinate bowl out of the refrigerator.
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8
Take the panko and the bread crumbs and combine them in a small bowl (small as in bigger than a normal bowl, smaller than a mixing bowl.)
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9
Put in the 1/4 teaspoon each of garlic salt, garlic powder, white pepper, lawry's seasoned salt, paprika, and dried basil, or any spices you have in your kitchen. Look at note #4
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10
Taste it, and make sure the bread crumbs are not bland. Add more spices as necessary.
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11
Pour half of the bread crumbs into the long plate, and shake it slightly to make the breadcrumbs go flat.
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12
(continued in Part II!)
