My Version of KFC Fried Chicken Recipe

G'Day Everyone!
Hello - this is Ferris' wife here... Just thought I'd share a recipe that I used today to make KFC fried chicken. I love KFC fried chicken but it is pretty greasy and fatty. In order to create a healthier version of the chicken, I've browsed the internet for ideas and made up this recipe. Ferris said it tasted great - just like the fried chicken from KFC!
Happy cooking! :)

Ingredients:
- 1.7 kilograms Chicken Pieces
- 1 Egg, beaten
- 1/2 cup Milk
- 2 cups Plain Flour
- 6 tablespoons Chicken Stock Powder
- 6 teaspoons Garlic Salt
- 4 teaspoons Italian Herbs Mix (from the spice section of the supermarket)
- 1 teaspoon Black Pepper (ground)
- 2 teaspoons Paprika (ground mild)
- 1/4 teaspoon Baking Powder

Directions:
1. Combine beaten egg and milk in a bowl.
2. Mix all dry ingredients well in a large container or bowl to
make the KFC seasoning mix.
3. Trim fat from chicken pieces. If you want to make it extra healthy, remove the skin too.
4. Dip chicken pieces one by one into egg and milk mixture, then coat the pieces with dry flour mixture.  Shake to remove excess to ensure the crust won't be lumpy or floury.
5. Put a baking paper on an oven tray and spray it with olive oil spray. Put chicken onto the tray and ensure the pieces do not overlay. Bake chicken at 180 degrees for 40 minutes or until fully cooked. Turn chicken around once during baking to ensure each piece browns evenly. Check the oven regularly during cooking to ensure chicken does not burn. 
6. Serve chicken warm with oven-baked potato chips.

Notes & Tips:

Please ensure that you only add half a cup of milk at the most, otherwise the egg and milk mixture becomes watery, and the batter won't stay on the chicken too well.  If you would like to make only half the quantity of the chicken, just reduce the quantity of all the ingredients by half (of course the cooking time will need to be adjusted accordingly).  I made up this recipe with reference to this recipe and another one from my colleague Sarah.