40' - 50'
15' preparation + 60' waiting + baking
In a large bowl, mix cream, mustard and paprika. Apply salt and paper to both sides of legs and immerse them in the cream mix.
Cover with a plastic wrap and put in the refrigerator for 1 hour.
Preheat the oven to 180 ° C.
Put flour in a big bowl, in another whipped eggs, and in another 1/3 of corn flakes.
Roll legs in the large bowl with flour, afterwards immerse them in the beaten eggs, and then roll then again in 1/3 of corn flakes.
Transfer the legs to a non-stick paper in the pan and bake for 40-50 minutes until they become golden brown.
Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 27/1/2018.
Watch the demo video here.
- 5 chicken legs
- 400 ml of Arla milk with 36% fat
- 2 tbsp. Condito gluten free mustard
- 1 tsp. sweet paprika
- 300 g corn flakes
- 1 cup of Yotis flour
- 3 eggs, lightly beaten
- Salt, freshly ground pepper