Crunchy Garlic Drumsticks

These herb-coated drummies are positively addicting! MORE+ LESS-

By Betty Crocker Kitchens

July 29, 2008

Ingredients

cups Country® Corn Flakes cereal

tablespoons chopped fresh parsley

1/2

teaspoon paprika

tablespoons butter or margarine, melted

tablespoon milk

tablespoon chopped fresh chives or parsley

1/2

teaspoon salt

1/2

teaspoon garlic powder

chicken drumsticks (2 pounds)

Cooking spray

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1

Heat oven to 425ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.
2

Crush cereal. Mix cereal, parsley and paprika. Mix butter, milk, chives, salt and garlic powder. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray chicken with cooking spray.
3

Bake uncovered 35 to 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

To slash the fat to 4 grams and the calories to only 180 per serving, use 1/4 cup fat-free (skim) milk instead of the butter and 1 tablespoon milk, and use 6 boneless, skinless chicken breast halves instead of the drumsticks.
Place cereal between sheets of waxed paper or plastic wrap or in a plastic bag; crush with a rolling pin. Or crush in a blender or food processor.
No corn flakes on hand? Just mix 1/3 cup grated Parmesan cheese with 2/3 cup plain or seasoned dry bread crumbs for a tasty coating.