Well not really fried. Baked actually. The chicken legs were rubbed with fresh garlic and then double dipped in seasoned flour. First into the flour then egg and then back into the flour, placed on a parchment lined baking sheet and baked in a 425°F oven.
As a side I made the Artichoke Fritters that Lori from All That Splatters shared on her blog last week. These are so good. I just served them on the plate with the chicken and gravy but they are meant to be served more as an appetizer. Next time I’m going to serve them as a first course with a garlic aioli.