8 to 12 chicken legs
1/2 c. whole wheat flour
1 tsp. salt
1/2 tsp. seasoned salt
1 tsp. salad herbs
2 eggs, beaten
3 tbsp. butter
1 tbsp. teriyaki sauce

Wash and dry chicken legs; remove skin. Mix flour, salt, seasoned salt, and herbs. Roll chicken pieces in the flour mixture, then in the beaten eggs, then in the flour again. Place coated pieces into a buttered, shallow baking dish. Sprinkle with melted butter. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes longer. Sprinkle with teriyaki sauce and bake another 5-10 minutes or until chicken is done. Remove chicken to hot platter.