12-15 organic free range Chicken Legs
2 cups Coconut Flour
3 Eggs
2 Tbsp. filtered Water
2 Tbsp. raw homemade Yogurt
1 teasp. Sea Salt
1/4 teasp. ground Black Pepper
1 teasp. Garlic Powder
1 teasp.  Onion Powder
1/4 cup butter
1/4 cup lard

Mix flour, sea salt, black pepper, garlic powder, onion powder in a pie plate.
Whisk eggs, water and yogurt in a separate pie plate.
Place lard and butter into large frying pan and allow to melt to liquid.
Dip the chicken legs into egg mixture and then dip them into flour mixture.
(Make sure to coat the legs with both mixtures so they are evenly covered.)
Place the legs in fry pan on medium heat and fry until golden brown.
Remove from frying pan and place them into a glass baking dish and bake uncovered at 350 degrees for 1 hour.