pecan crusted chicken drumsticks

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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