Wash and pat dry the legs, mix all the dry ingredients together in a big bowl

In a separate big bowl beat the eggs and keep aside. Coat the leg piece in the flour mixture and then dip it in the egg mix

Repeat this 3 times making sure to dust off the excess mix while coating. Refrigerate the marinated leg pieces in the refrigerator for 2-3 hours

Bring them to the room temp before frying. Heat the oil and deep fry them on slow flame till golden brown. Serve hot with coleslaw salad.