1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup cornflake crumbs |
||
| Calories 714 | ||
| Calories from Fat 403 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.8g | 68% | |
| Saturated Fat 13.3g | 66% | |
| Monounsaturated Fat 17.8g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.4g | ||
| Cholesterol 388mg | 129% | |
| Sodium 1026mg | 42% | |
| Potassium 716mg | 20% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.0g | ||
| Protein 66.7g | 133% | |
Ingredients
- 1 cup cornflake crumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 2 eggs
- 8 chicken legs (skinless or with skin, I prefer the skin)
Directions
1
Preheat oven to 350°F.2
Line a shallow roasting pan with aluminum foil.3
Spray with cooking oil spray.4
In a large bowl, mix corn flake crumbs, salt, parmesan cheese, black and cayenne pepper and mix well.5
Lightly beat eggs in a bowl.6
Dip each drumstick in egg and roll in corn flake mixture coating well.7
Place each drumstick on the roasting pan.8
Spray a light coating of cooking spray over the drumsticks.9
Bake at 350°F for 1 hour to 1 hour & 10 minutes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Corn Flake Drumstick Bake recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Larry
On Sep 11, 2008
Excellent, tasty recipe. We had baked potato, sweet potato and squash with it and they went together nicely.
From: CaramelPie
On May 22, 2008
My family really liked this recipe. I halved the cayenne and may half the black pepper next time because of our tastes. This was so easy. I used boneless, skinless chicken thighs. Thanks for posting.
From: riffraff
On Dec 6, 2006
I just used an egg white with a little water, I'm sure egg beaters would work too if you're like me and trying to cut fat in your diet. This produces a great crispy coating that works well on thighs too. Really good.
From: Pam-I-Am
On Jan 19, 2006
I have made cornflake chicken before, but always 'winged' it. I saw your recipe and liked the addition of the parmesan cheese...I use to add flour. The parmesan cheese adds much more flavor! Also liked the little kick from the cayenne. This will be my official recipe from now on for CF chicken. I used legs and thighs. I also used my Pampered Chef stoneware baking dish (with sides) instead of the foil. Came out very nice. Thanks!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved