YIELD Makes 4 to 6 servings
|12||chicken drumsticks or 6 legs (about 3 pounds)|
|1||cup cornflake crumbs|
|1/3||cup finely chopped pecans|
|1/2||teaspoon onion powder|
|1/2||teaspoon black pepper|
|1/4||cup butter or margarine, melted|
- Preheat oven to 400°F. Toss chicken legs with egg to coat.
- Combine cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable food storage bag. Add chicken legs, two at a time; shake to coat.
- Place chicken on foil-lined baking sheet; drizzle with melted butter. Bake 40 to 45 minutes or until tender.
|Total Fat||36 g|
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