12-16-2005, 05:20 AM
Wash legs and towel dry until the flesh is slightly moist.
Roll legs in a prepared dry mixture of cornmeal, flour and seasoning: salt and pepper. Use an equal amount of cornmeal and flour.
Fry the lightly coated legs in light oil that is sizzling. Keep the oil shallow enough that the legs aren't fully immersed in the hot oil. Remove the legs when golden brown. The meat should be white and moist.
Eat while hot.
Roll legs in a prepared dry mixture of cornmeal, flour and seasoning: salt and pepper. Use an equal amount of cornmeal and flour.
Fry the lightly coated legs in light oil that is sizzling. Keep the oil shallow enough that the legs aren't fully immersed in the hot oil. Remove the legs when golden brown. The meat should be white and moist.
Eat while hot.