crispy legs of tin

Name: crispy legs of tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 10 k; 2 Eggs (Gr. M); 125 g Breadcrumbs; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; baking paper; 7-10 Tbsp parchment paper; 7-10 Tbsp and bast

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

10 k
2 Eggs (Gr. M)
125 g Breadcrumbs
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
baking paper
7-10 Tbsp parchment paper
7-10 Tbsp and bast

Directions

1
Wash chicken legs and pat dry with kitchen paper. Whisk eggs. Season breadcrumbs with salt, pepper and paprika
2
First turn the legs in whisked egg, then in breadcrumbs. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes until crispy
3
Remove the clubs. If necessary, wrap parchment paper around the lower leg and tie up with bast. Serve hot or cold