Instructions: Combine all dry ingredients in a bowl and mix well. Coat chicken legs with beaten egg then roll in combined dry ingredients.

Place 4 chicken legs in deep hot oil, fry for 5-6 minutes or until chicken legs are golden brown and cooked through; drain on absorbant paper.

Note:
Do not have oil too hot or chicken will brown too quickly and not cook through.

Repeat with remaining chicken legs. Place chicken legs onto baking tray, cover and refrigerate until ready to serve.

Serve the chicken legs cold or reheat in a moderate oven, uncovered, for 10 minutes or until heated through.

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