40' - 50'

2 Servings

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.

Serve the chicken legs with a fresh green salad and gluten free mustard.


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