Season the chicken legs with salt and pepper. Coat the legs with flour in the first bowl, tapping off any excess. Next, dip the pieces in the middle bowl dijon cream. Finally, dip the chicken in bowl crushed potato chips. Place the chicken on a baking sheet on the middle rack in the oven and cook for 15 minutes. After 15 minutes, flip the chicken, rotate the pan, and cook for an additional 15 minutes, or until breading is browned and juices of the chicken run clear.