Fried chicken leg:
Anyway, the coating was really hard so I whacked some stuff with the chicken leg and to my surprise it still did not crack.
I started eating it and found that the bone was broken before it was cooked, which explains why the coating was so hard to hold the broken bone together and act like a plaster cast!!!
As for the taste, I found it too salty and the coating was crunchy, hard and thick, and it was about 2mm thick too.
On a positive note, the chicken was still juicy thanks to the coating!