Oven baked crispy chicken

Ingredients

• 1.4 kg chicken thighs or drumsticks
• For Marinade mixture-
• 6 tsp paprika
• 3/4 tsp turmeric
• 1 tsp cayenne pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp white pepper
• 2 tsp baking powder
• 2 tsp salt
• 2 tsp brown sugar
• For Buttermilk mixture-
• 2 cups buttermilk
• 2 whole eggs
• 3 bay leaves
• 1 tsp salt
• For Dry dipping mixture-
• 1 cup all purpose flour
• 11/2 cup corn starch
• 2 tsp baking powder

Steps

1. Add the dry marinade ingredients in a bowl. Mix well and keep aside.
2. On the cleaned and dried chicken pieces, sprinkle approximately 3 tsp of the dry mixture. Coat on both sides and keep aside. Keep the rest of the mixture for later use.
3. Mix buttermilk with two whole eggs, salt. Whisk and incorporate. Add 3 bay leaves and stir a little. Add the dry marinade coated chicken to the buttermilk, cover and refrigerate for a minimum of 2 hrs to 24 hrs.
4. After the desired refrigeration, keep the chicken- buttermilk mixture at room temperature for about 30 mins. Pre heat oven to 200 deg Celsius.
5. Add all-purpose flour, corn starch and baking powder to an open bowl, mix together. Add the rest of the dry marinade mixture to it. Mix again.
6. Dip the chicken pieces from the buttermilk mixture into the dry mixture. Keep on a wired rack over a foil covered pan. Leave them to rest for about 5 mins so the flour is absorbed by the chicken moisture. You shouldn't see any dry white flour on top.
7. Place in the oven and bake for 30-45 mins. After 5 mins, turn down to 180 deg Celsius. The wire rack and the foil covered pan beneath will prevent the chicken pieces from cooking in it's own juice and prevent it turning soggy.