This recipe is a No Frying involved Fried Chicken that is going to pack in the flavour punch, without the extra calories. It is much more enjoyable when you know its healthier.

This recipe can be both made in your oven on Convection setting , or an Air Fryer. Let me know if you simply bake it, and how it turns out.

This is my own recipe, as I read various versions online, and adapted to my taste. The result was a chicken with crispy outer, with juicy inside.

To ensure that you can easily get the key ingredient of this recipe: Tajine Spice: I have attached the image here below, and link on Amazon. Plus its free shipping! Win Win.

INGREDIENTS

4 Chicken leg whole, cut into two to three pieces. With Skin.

Dry rub:

1 TBSP Salt,

2 TBSP Paprika

2 TBSP Oregano

2 TBSP Tajin Spice

1 TBSP Ginger Powder ( you can use the paste as well)

Dry Coating:

2 cups Flour

2 TBSP of Tajin Spice

Wet Coating:

1 egg

1/2 cup hot sauce

2-3 TBSP water

Spray Oil

COOKING INSTRUCTIONS

Wash and pat dry the chicken and have it ready on a tray for the dry rub.

Preheat the oven on Convection at 400 Fahrenheit.

Line and spray oil a baking dish. You can line the baking dish with a baking sheet, or aluminum foil. I find that using those reusable Silicon Mats, makes this all the more easier for even cooking and no sticking to the tray. Make sure that you have enough space on the dish to place the chicken pieces without overlapping.

Mix the spices of the dry rub for use. Sprinkle the dry rub on both sides of the chicken and set aside. You do not need to wait before proceeding with the next step.

Mix the Dry Coating in a large ziplock bag, and have ready for coating. You can also do this in a deep dish. I, however, found with a bag you use less flour.

Mix the egg, hot sauce and water for wet coating in another deep dish. I used the hot sauce from Nandos. You can use any available.

Now start with taking one piece of the dry rub chicken and coat it with the Flour dry coating. Shake off excess dry coating and lay it on a plate. Continue with all the other chicken pieces. Pro tip: Use a tong to do this, to avoid flaky fingers.

Next start with dipping the dry coated chicken, one by one, in the wet coating, and again doing another coat of the dry coating. Lay this piece down on the prepared baking sheet. Continue and complete all the other pieces. Let this rest for at least 1 hour. You can do this the night before.

Once ready to cook, spray the chicken with spray oil.

Cook the ready chicken in the oven for 20 minutes on one side. Flip the chicken, cook on the other side. Make sure to spray oil the other side as well. Do not move the chicken too much, to avoid flaking off the coating.

You will end up with a nice golden crispy chicken at the end.

You can serve this with a sauce of your choice, a tossed salad, and some baked biscuits.

Bon Appetite! Let me know if you make this.