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Pecan Crusted Chicken Drumsticks
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
1In 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.
2Cover a baking sheet with aluminum foil.
3Spray the foil-lined baking sheet with a nonstick vegetable oil cooking spray.
4At this point I preheated the oven to 375 degrees.
5In a deep-dish bowl, add the egg(s); beat well with a fork.
6Toss the chicken legs one at a time, in the egg mixture to coat each drumstick.
7Then place chicken legs one at a time, in the pecan/cereal mixture in the Ziploc bag.
8Seal the bag, and shake the bag to coat each chicken leg.
9Place the chicken on the foiled lined baking sheet, and drizzle each drumstick with a little bit of the melted butter.
10Bake chicken in the oven for 55 minutes. (Do not turn the chicken while it's baking.)
11Note: 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.
Posted: Thu, Feb 27, 2014