Step 1

Preheat oven to 400.

Step 2

In small bowl combine the brown rice crumbs, salt, pepper, onion powder and oregano.

Step 3

In another dish add the egg and milk. Whisk together.

Step 4

Doing one leg at a time, place the egg in the egg mixture and cover.

Step 5

Hold the leg above the dish for a moment and let the excess drip off.

Step 6

Place the egg in the dry mixture. Take care to cover the entire leg.

Step 7

Give a slight shake so the excess falls off.

Step 8

Place leg in cast iron skillet.

Step 9

Continue this process until all legs are done.

Step 10

Discard any unused mixture.

Step 11

Melt your 2 tbsp of butter and slowly drizzle a little bit over each piece of chicken.

Step 12

Bake in oven for 20 minutes.

Step 13

Remove from oven and rearrange in skillet. Your coating should be nice and toasty now and since its not a thick batter you shouldn't lose it when flipping.

Step 14

Replace skillet back in oven and cook for another 30 minutes.