Other Main Dishes
Pecan Crusted Chicken Drumsticks
Family Tested & Approved
5 (2 drumsticks per serving)
size chicken drumsticks
finely crushed corn flakes cereal
finely chopped pecans
teaspoon granulated sugar
teaspoon onion powder
teaspoon black pepper
tablespoons butter, melted
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.
Cover a baking sheet with aluminum foil.
Spray the foil-lined baking sheet with a nonstick vegetable oil cooking spray.
At this point I preheated the oven to 375 degrees.
In a deep-dish bowl, add the egg(s); beat well with a fork.
Toss the chicken legs one at a time, in the egg mixture to coat each drumstick.
Then place chicken legs one at a time, in the pecan/cereal mixture in the Ziploc bag.
Seal the bag, and shake the bag to coat each chicken leg.
Place the chicken on the foiled lined baking sheet, and drizzle each drumstick with a little bit of the melted butter.
Bake chicken in the oven for 55 minutes. (Do not turn the chicken while it's baking.)
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.
Last Updated: Fri, Aug 15, 2014