Sesame Chicken Legs

Preparation:

Preparation: Rinse the chicken legs under running water, let them drain for about 10 minutes in a colander and dry them with kitchen paper. Immediately afterwards, flour them carefully, dip them in the salted and peppered beaten egg and let them roll in the breadcrumbs mixed with the sesame seeds. In the meantime, heat plenty of oil in a non-stick pan and when it is hot, but not boiling, fry the thighs until they brown on both sides. Remove them from the heat when golden and crunchy and place them on sheets of absorbent paper for a few minutes; after that, serve them.