Crispy and Soft Chicken

I love those Chinese recipes where one food is "sweet and sour" or "bitter and sour" or another combination of two different tastes.
My intention with this recipe was to create a simiar effect: A crispy chicken that was still very moist inside: A crusty skin and a soft flesh. So it took a bit of work during cooking.


Ingredients:
- Two chicken legs
- 3 tablespoons yoghurt
- 1 tablespoon ketchup
- 2 tablepoons of "chicken mix"
(this is a ready-made spice mixture that includes breadcrumbs, curry, sweet red pepper, salt, ginger, parsley, onion, garlic, coriander, and corn starch. You can use anything similar or mix above stuff to make your own)


Method:
- Mix yoghurt, ketchup and the spice mixture in a bowl
- Preheat the oven's grill to 230 degrees celcius
- Brush your mixture to the chicken legs making a thick layer
- Place the legs in the oven tray
- Cook until both sides become a bright orange color. This should take about 10 minutes on each side. Do not overdo it
- Take out and brush on additional mixture if crumbs fall off. Make sure you do it until the crumb layer is almost burns
- Take the tray out, place chicken legs into aluminium foil
- Change the oven mode from grill to oven (conventional heating) lower the temperature to 130 degrees
- Place your chicken legs (in the aluminium) back in the oven and cook for 1.5 hours

This should make the chicken cook so well, that the bones will seperate from the flesh with no effort, the skin will be crusty and crispy, and the meat will be moist and soft.

Enjoy ;)