Baked Chicken Legs

Wash the chicken legs and pat well with kitchen roll. Remove the skin with a sharp knife (we use a ceramic knife for this) and salt all parts well.

Put some flour (smooth) in a plastic bag, add 3-4 lower legs and sprinkle again with some flour. Now screw the bag tightly at the top and shake everything gently. This will coat the drumsticks evenly with flour.

Then turn the chicken drumsticks in the beaten eggs. Place a small amount of the breadcrumbs on a piece of baking paper and coat the drumsticks with the breadcrumbs (press down lightly).

The chicken drumsticks can now be “floated” out in a pan with plenty of oil (about 15 minutes). In the deep fryer, the chicken pieces were cooked in about 8-10 minutes.

Drain the finished baked drumsticks on a paper towel and sprinkle again with a little salt. Arrange 2-3 drumsticks each on potato salad and serve with a slice of lemon and parsley.

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