- 4-5 pounds of chicken legs
- 2 eggs
- Salt & pepper
- 1 cup Drakes Crispy Fry Mix
- 1 ½ cups Frank’s Hot sauce
- ½ stick butter
- Preheat oven to 425,
- Pull skin over the meat (do not remove the skin).
- Beat eggs, add some salt and pepper.
- Dredge legs in eggs the coat well with Drakes.
- Cover a cookie sheet with aluminum foil and grease generously with butter.
- Bake until the bottom side gets crispy then turn over bake again until bottom is crispy.