We were busy all weekend with grandkids all around and corn harvest in full swing. I fed the group that gathered at our house Saturday at noon with a large budget pack of chicken legs. I did half with the honey soy sauce recipe you can find here, and concocted a crispy oven baked version with the remainder, and this ended out to be the clear winner. I don't know amounts--sorry--but I beat two eggs, mixed Italian seasoned fine bread crumbs and crushed cornflakes, dipped each leg into the egg mixture, then the crumbs, and then repeated. This was a messy process but the double dipping yielded a nice crispy crust. I placed the prepared legs into a 9 x 13 glass pan sprayed with nonstick cooking spray, sprinkled them with salt and pepper, spritzed the legs with olive oil to aid crisping, and baked uncovered a little over an hour at 350º. Yum! Next best thing to my grandma's fried chicken.