Rub chicken with ginger, 2 teaspoons salt and lemon juice. Marinate for 1 hour to overnight.

Mix flour, chili pepper, paprika, black pepper and 1/2 teaspoon salt in plastic bag.

Beat egg in a plate.

Mix bread crumbs, onion flakes and the rest of salt in a plastic bag.

Dry chicken legs with paper towel and put in bag of flour mixture, shake the bag to coat chicken legs well. Dip chicken leg in egg liquid, then put in bread crumbs mixture. Shake the bag until bread crumbs coat chicken legs evenly. Add more bread crumbs if necessary. Place the bag in fridge to let bread crumbs settle.

Preheat oven to 180C (350F). Line oven trey with aluminum foil and place on the bottom level in oven. Brush grill rack with vegetable oil. Place chicken legs on cooling rack and bake for 50 minutes to 1 hour, until surface turns golden and juice runs clear.

Serve while hot with lemon wedges.