Clean the chicken legs and bake them in the oven until semi-cooked. Season them with salt and cool.
Beat the eggs very well. Chop the fresh spices finely and add them to the eggs.
Pour in the beer. Heal the oil in a pan. Dip the chicken legs in the liquid breading, then in the flour and in the liquid again. Fry until golden on both sides.
Drain them from the oil on paper towels and serve with a suitable salad.