Ingredients
- 6 chicken legs
- 2 eggs (beaten)
- 300 gr cornflakes (crushed)
- 120 ml buttermilk
- 65 gr flour
- 16 ml dijon mustard
Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 220ºC about 25 minutes.
Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 220ºC about 25 minutes.
