Oven-Fried Chicken with Trini Spice

Soak your chicken pieces in salted water for 15 minutes - this trick from my mother's doubles stand days keeps everything tender and juicy.

Line a baking tray with foil and give it a light spray with oil. Preheat your oven to 365°F.

Grind all your dry spices, potato starch, and oats in a coffee grinder or pound them down with mortar and pestle until you have a fine powder. This coating going to be your chicken's best friend.

Pour the spice mix into a bowl and slowly add water, stirring constantly until you get a smooth, runny paste. Start with 3 tablespoons but you might need more or less - just go with what feels right.

Remove chicken from the salt water and pat dry. Dip each piece in that fragrant coating paste, making sure every inch is covered, then place on your prepared baking tray.

Slide into the oven and bake for 1 hour. Once it's in there, you could lime for a bit - this chicken knows how to take care of itself.

Serve hot with rice and peas, or let it cool and chop it up for the most epic chicken salad with cucumber, tomato, and red onion. Top with some chadon beni sauce if you feeling fancy.