8 chicken legs, 300 g flour, 300 g almond flour, 300 g almond chips, 200 g breadcrumbs, white flour, 3 eggs, salt, pepper, olive oil
Boil the chicken legs for 20 minutes (season the water with celery, onion and carrots). Drain and let cool. Remove the skin from the chicken. Mix the almond chips, the almond flour and the breadcrumbs and add salt and pepper to taste. Beat the eggs and dip the chicken legs first in the white flour, then in the eggs and finally in the almond chips. Fry in a generous quantity of olive oil over a moderate heat. Serve immediately.