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


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

How to Make Pecan Crusted Chicken Drumsticks


  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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