Boil the meat until ready with a little salt.
Drain and leave to dry on top of paper towels. Beat the eggs in a plate, put the crumbled cornflakes in a separate plate.
Mix the flour with the spices and put this in another plate.
Take 1 chicken leg at a time and roll it in the flour, then in the eggs and finally the cornflakes. Do this for all of them.
Lay out baking paper in a tray and arrange the meat in it.
Pour a little olive oil over the chicken legs on top and put them in the oven at 356°F (180 °C) to cook to a golden crust.
As a garnish, serve zucchini with garlic and yoghurt.