I’ll admit, I was a bit skeptical when my husband came home with a pack of chicken legs and some corn flakes, suggesting this recipe. But after the first bite I changed my mind: the oven-baked chicken drumsticks with corn flakes are incredibly tasty, crispy on the outside and tender inside. From now on I’ll make them often, because they’re truly irresistible!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 chicken drumsticks
- 1 egg
- 5 cups corn flakes
- 1 tsp curry
- black pepper
- salt
- 1 tbsp vegetable oil
Tools
- Paderno Aluminum Baking Pan, Size 15 3/4 x 11 13/16 in
- Parchment paper
Preparation
To prepare the oven-baked chicken drumsticks with corn flakes, start by cleaning the chicken: remove the skin using a sharp knife. Salt the drumsticks to taste and let them rest for about 10 minutes so the salt is absorbed into the meat.
In a bowl, roughly crush the corn flakes, add the curry and black pepper, mix well and let the mixture rest for a few minutes to develop flavor. In another bowl, beat an egg with a fork.
Dip the drumsticks in the beaten egg, using a pastry brush if necessary to spread the egg evenly, then coat them in the crushed corn flakes, pressing lightly so the flakes adhere well.
Arrange the drumsticks on a baking tray lined with parchment paper to prevent the coating from sticking. Add a drizzle of vegetable oil around the chicken and bake in a preheated oven at 392°F for about 40 minutes, turning halfway through if necessary, until you obtain a golden, crispy crust.
Tips
You can also use chicken thighs or whole legs for this recipe.
Along with the curry you can add a pinch of sweet paprika.
