"Create an original dry crispy coating mix recipe for air-fryer chicken pieces, optimized for maximum flavor and crunch, using ingredients commonly available in Egyptian grocery stores/markets. Chicken is boneless, miscellaneous cuts, pre-marinated and wet-battered before dry coating is applied, so the mix must adhere well to a wet surface. Flavor profile: classic savory/herby fried chicken taste — warm spice notes, garlicky, peppery, aromatic, not overly hot/spicy. Constraints: no MSG, no gum arabic or other stabilizers/gums, original recipe not copying any commercial coating, ingredient choices driven by function and Egyptian pantry availability. Evaluate whether whole grain malted barley (mildly sweet, whole grains, not flour/flakes) can be incorporated, and if so how; otherwise exclude if it compromises crispiness or requires special processing. Deliverable should include a base scalable ratio per 100g mix or per 500g chicken, all ingredient quantities in grams and teaspoons/tablespoons, brief rationale for each ingredient's functional role, and prep notes specific to air-frying including oil spray recommendation and coating technique. Use imperial units if no user profile is available."