Oven baked chicken drumsticks – cornflakes and chopped pecans for crunch. Well-seasoned with onion and garlic for extra flavor!
Ingredients:
- 8 chicken drumsticks
- ½ c. all-purpose flour
- 1 tsp. salt, divided
- ½ tsp. black pepper, divided
- ½ tsp. onion powder, divided
- ½ tsp. garlic powder, divided
- 1 large egg, beaten
- ¼ c. milk
- 1 ½ c. corn flake crumbs
- ½ c. finely chopped pecans
- 1⁄3 c. olive oil or a mixture of melted butter and olive oil
Instructions:
- Preheat the oven to 375°F
- Dry chicken legs as well as possible.
- In a bowl combine flour, ½ of each of the salt, pepper, onion powder, and garlic powder.
- Toss chicken legs in the flour mixture to coat well.
- In a bowl, combine the egg and milk.
- Dip each chicken leg in the egg mixture and shake off any excess.
- In a bowl combine remaining salt, pepper, onion powder, garlic powder, corn flakes, and pecans.
- Place chicken legs in the cornflake mixture and shake or turn to coat, pressing slightly to adhere cornflake mixture to chicken.
- Place coated chicken on a greased baking sheet.
- Drizzle chicken with oil/butter.
- Bake 40 to 55 minutes, depending upon the size of the drumsticks, until done. The chicken should have an internal temperature of 165 to 175 and the meat should pull away at the skinny side of the bone.