Preheat oven to 400 degrees Fahrenheit.
Season chicken with salt, freshly ground white pepper and cayenne pepper. Dredge chicken legs in flour. Put into egg wash and coat well. Roll in Japanese breadcrumbs.
Place on a baking sheet and drizzle with olive oil.
Bake for 25 to 35 minutes or until meat pulls away easily from the bone and when meat is pierced with a knife the juices run clear.