Makes 12, prep time 15 minutes, cooking time 45 minutes

INGREDIENTS
12 chicken legs skinned
2 flatbreads
1 tsp of garlic salt
1 tsp of paprika
½ tsp of cayenne pepper
3 tsp of mixed dried herbs
Juice of a lime
1 tbsp of chopped chives
6 tbsp all-purpose flour
3 free-range eggs beaten

METHOD
Preheat the to 180ºC. Wash and skin the chicken, place in a bowl and add the lime juice.
In a food processor blitz the bread and add the dried herbs and spices.
Place the egg, flour and breadcrumbs in separate bowls. Coat each piece of chicken with flour, then egg and then breadcrumbs.
Place the coated chicken on a baking tray lined with sheet greased baking parchment. When all the chicken is covered bake in the oven for 45 minutes until the chickens cooked and the coating crispy.
Squeeze some fresh lime and chopped chives, and serve.