Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line a large, shallow baking dish with aluminum foil, then spray the foil with cooking spray. Rinse thawed chicken legs under cool water and pat the chicken completely dry with paper towels.

2. Put the flour in one of the shallow dishes and several beaten eggs in the other. For a lower-cholesterol option, use only the egg whites. Add your choice of seasonings to the flour and blend well. For a simple, basic meal, use salt and pepper. Create an Italian version with oregano, basil, garlic salt and some Parmesan cheese. Or add paprika and cayenne pepper or a little taco seasoning for a zesty, south-of-the-border chicken dish.

3. Use the tongs to dip each chicken leg in the egg dish, rolling it to coat the leg completely. Hold the chicken above the bowl to allow excess egg to drip off. Dip the egg-coated chicken leg in the seasoned flour mixture, again turning the leg to coat it completely. Some cooks repeat the egg and flour coating steps to double coat the chicken, which provides a slightly thicker crust. Use the tongs to remove the chicken from the flour mixture and place the leg in the prepared baking dish, meaty side down, in a single layer, leaving space between each piece so none are touching.

4. Leave the chicken uncovered and bake it for 20 to 25 minutes at 400 F. Carefully turn each piece of chicken over, using the tongs, and bake for another 20 minutes. Be careful not to pierce the chicken with a fork or knife to avoid juices from escaping, which might leave the chicken tough and dry.