Pecan Crusted Chicken Drumsticks

Cindi Bauer


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!

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5 (2 drumsticks per serving)
55 Min


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10 medium
size chicken drumsticks
1-2 large
3/4 cup
finely crushed corn flakes cereal
1/3 cup
finely chopped pecans
teaspoon granulated sugar
1/4 -1/2
teaspoon salt
teaspoon onion powder
teaspoon black pepper
tablespoons butter, melted

How to Make Pecan Crusted Chicken Drumsticks


  • 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.

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