Fit for a Kid

Crunchy Drumsticks

These cripsy drumsticks can be made in advance and frozen.

Total prep and cook time: 40 minutes.
Yield: 8 or 9 drumsticks.

2 1/2 cups cornflake cereal
1/3 cup all-purpose flour
1 tsp. salt
1 tsp. poultry seasoning
2 lb. chicken drumsticks, skin removed
1 egg, beaten

  1. Heat oven to 400°F. Line baking sheet with aluminum foil and grease with nonstick cooking spray.
  2. In bowl of food processor fitted with metal blade, process cereal until crumbs are formed. Add flour, salt, and poultry seasoning and pulse a few times to combine. Transfer crumb mixture to large resealable plastic bag.
  3. Dip drumsticks in egg, letting excess drip back into bowl. Place in bag with crumbs, two at a time, and shake until evenly coated. Transfer to prepared baking sheet. Spray drumsticks lightly with non-stick cooking spray.
  4. Bake 30 minutes, until golden brown and cooked through. Juices should be clear.
  5. To freeze: When completely cooled, wrap tightly in plastic wrap and then foil. Freeze up to 2 months. Place in refrigerator the night before serving.

Nutrition per drumsticks: 130 cal.; 15 g pro.; 3 g fat; 10 g carb.; 425 mg sod.; 74 mg chol.

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