Crunchy Chicken Made From Scratch

10 Chicken Legs
6 Cups Corn Flakes
2 or 3 eggs depending on size
a few cups of flour
2 tb paprika
Seasoned Salt
Ultimate Seasoning
Take about 1 tablespoon of paprika and mix with 2 and a half
tablespoons of seasoned salt and 1/2 a tablespoon of salt.
Sprinkle on chicken when recipe says to.

Wash chicken legs and preheat oven at about 425 degrees. Put flour in
bowl 1 or 2 cups at a time. Stir in 2 tablespoons paprika. Beat 2 eggs in a
bowl.
Take corn flakes and Crunch up, but being careful not to crunch it up too much,
which results in softer chicken. Pour corn flakes into a pan. Roll chicken
in flour, then toss it between your hands to get excess flour off. Dip in egg,
and cover all over. Roll in corn flakes and pat corn flakes on to sides if
they don't stick on. Place on a greased 9x13" baking pan. Repeat procedure
with other chicken legs, adding more of an ingredient to the bowl it belongs in
when you run low. Put a pat of butter or margarine on each piece of chicken,
and sprinkle Ultimate Seasoning on it (seen below). Bake for about 1 hour.