PECAN CRUSTED CHICKEN DRUMSTICKS
I was searching for a different way to bake up some chicken drumsticks which I had in the freezer. Whod'a thought by mixing both crushed pecans and cereal, gave this chicken a nice crispy crust. My husband and I enjoyed it!
Provided by Cindi M Bauer
Categories Other Main Dishes
Time 55m
Number Of Ingredients 9
Steps:
- 1. In a gallon size Ziploc storage bag, add the crushed corn flakes, finely chopped pecans, sugar, salt, onion powder, and the black pepper; shake well to mix.
- 2. Cover a baking sheet with aluminum foil.
- 3. Spray the foil-lined baking sheet with a nonstick vegetable oil cooking spray.
- 4. At this point I preheated the oven to 375 degrees.
- 5. In a deep-dish bowl, add the egg(s); beat well with a fork.
- 6. Toss the chicken legs one at a time, in the egg mixture to coat each drumstick.
- 7. Then place chicken legs one at a time, in the pecan/cereal mixture in the Ziploc bag.
- 8. Seal the bag, and shake the bag to coat each chicken leg.
- 9. Place the chicken on the foiled lined baking sheet, and drizzle each drumstick with a little bit of the melted butter.
- 10. Bake chicken in the oven for 55 minutes. (Do not turn the chicken while it's baking.)
- 11. Note: I have prepared this pecan chicken before, and using larger size drumsticks, but I was only able to coat 7-(4 oz.) drumsticks with the nutty/cereal coating mix.
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