Ingredients
- 6 chicken legs
- 2 eggs (beaten)
- 2 c cornflakes (crushed)
- 1/2 c buttermilk
- 1/2 c flour
- 1 tb dijon mustard
Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.
Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.
