How to make
Wash the chicken legs, dry them and rub with salt, pepper and paprika. Leave them for a little while to season. In a large bowl, whisk the eggs with milk and add the finely chopped parsley and vinegar.
Each leg is rolled first in flour, then in the egg mixture and finally, thoroughly in breadcrumbs, which are pressed down well with your hands. Fry them in very hot oil.
Drain on a paper towel and serve with a garnish as desired.
