Measure out your spices and flour. It is not a necessary to have the dried citrus peel, it does complement the sumac really well thou.
Combine the flour and spice for the pane (breading stage)
At this stage dust the chicken in the flour first, removing any excess flour. Then dip it in the egg and finally the bread crumb. It is important to shake all excess and flour, this will make the crumb go further with clumping. Also it will give a lighter crumb.
Once all you portions are crumbed, place on a wire rack. Drizzle with oil or spray you won't need to much as the fat in the skin will help to crisp the coating. I placed a bit of sweet potato under the chicken to roast, saving time.
Drizzle with the oil and bake at 160 degrees till cooked thru. Always make sure your poultry is cooked completely through the center.