- Place the chicken in a large bowl, add the salt, paprika, tandoori powder, black pepper and chicken seasoning. Rub the spices into the chicken well, coating the chicken. Then set aside
- In another bowl/container, place the ingredients under 'for the milk mixture'. Mix well and set aside
- In another bowl/container, place the ingredients under 'for the flour mixture' and mix well then set aside
- Do one chicken piece at a time, dip it both sides into the milk mixture, then into the flour mixture to coat the chicken well. Shake off excess flour then place onto a rack over foiled tray, or a oven proof dish which you have oiled
- Once you have coated all the chicken, leave for at least 15 minutes before re-coating them with flour again. Shake off the excess and put back on the rack/oven dish. You may wish to wait a further 15 mins and coat again, or you can spray the chicken with oil (vegtable oil or olive oil) before putting them into a hot oven at 220 degrees for 45mins to 1 hour (or until cooked through). At the 20min mark, turn the chicken to their other side, and then again at the next 20 min mark.
Keep an eye on the chicken, you want to be able to poke it and a clear fluid runs, with no blood. If there is a clear fluid when the chicken is poked with a knife, it means it is still juicy on the inside and is ready. If there is no fluid, it means it has dried out. So keep an eye on it. Overall, you will be able to enjoy this - guilt free! So enjoy :)