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1
Wash and clean the chicken and pat dry with a kitchen towel to absorb all moisture.
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2
Make deep gashes on each piece and marinate it with the ingredients listed under Ingredients for the Dry Spice Rub.
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3
Keep aside for at least an hour.
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4
Take a large mixing bowl and mix together all ingredients listed under Ingredients for the Seasoned Crumbs.
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5
Make sure to mix through well so that all the ingredients are combined evenly.
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6
Keep aside.
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7
Take another bowl and beat together the eggs and milk.
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8
Keep aside.
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9
Preheat oven at 180C.
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10
Drench the marinated chicken pieces one by one in the egg and milk mixture and coat well with seasoned crumb mix.
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11
Give it a little pat and a shake to hold the crust together and repeat the same procedure (dipping and coating with seasoned crumb mix) a second time.
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12
Arrange the crumb coated chicken pieces on a greased baking tray
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13
Drizzle a little oil on each piece of chicken and bake in the oven.
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14
Bake for five to seven minutes at 200C and then turn down the heat back to 180C and bake for fifteen minutes
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15
After fifteen minutes, take out the baking tray with the chicken and drizzle some more oil on each piece.
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16
This step is crucial to avoid drying of the chicken.
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17
It helps to keep the chicken moist and succulent.
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18
Once some more oil has gone onto each piece of chicken, place the tray back in the oven and bake till you get a nice golden crispy crust on the outside and the meat is juicy and cooked through
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19
Serve this Crispy Baked Crumb Chicken which has rested for a minute or two with some deliciously Creamy Cabbage and Carrot Coleslaw
