Chicken drumsticks
| 2 | cups cornflakes |
| 1/2 | cup grated Parmesan |
| 2 | teaspoons salt |
| 1/2 | teaspoon ground cayenne pepper |
| 3 | eggs |
| 24 | skinless chicken drumsticks (about 4 ounces each) |
- Preheat oven to 350 degrees F.
- Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
- Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
- Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
First Course
| Nutrition Facts | ||||||
Serving Size 112.9g |
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Amount Per Serving |
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Calories 206 Calories from Fat
67 |
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% Daily Value* |
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|
Total Fat
7.5g 12%
|
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Saturated Fat
2.4g 12%
|
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|
Cholesterol
131mg 44%
|
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Sodium
574mg 24%
|
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Total Carbohydrates
4.3g 1%
|
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Dietary Fiber
0.1g 0%
|
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|
Sugars
0.6g |
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Protein
28.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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