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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Thursday, January 6, 2011

Pecan Crusted Chicken Drumsticks



Pecan Crusted Chicken Drumsticks

10 medium size chicken drumsticks
1-2 large eggs
3/4 cup finely crushed corn flakes cereal
1/3 cup finely chopped pecans
1/2 teaspoon granulated sugar
1/4 to 1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
3 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.)

Yields: 5 servings (2 drumsticks per serving)

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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