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Peg Legs (Chicken Drumsticks)
Posted by Lori Ross - Viewed 2695 times

by Lori Ross  for Cooking Challenge Seven from Janet McLaughlin for a Pirate and the Sea Themed Birthday Party. 

 

My mother always made these wonderful chicken legs for family picnics!  They are delicious and fun to eat and you can be creative with spices if you wish.  


2 cups cornflake crumbs

1/2 cup grated Parmesan

2 tsp salt

1/2 tsp ground ceyanne pepper (optional)

3 eggs

24 chicken drumsticks (about 4 ounces each)


Directions:

Preheat oven to 350 degrees. Line 2 shallow roasting pans with aluminum foil covered with a light coat of vegetable oil.  Mix together cornflake crumbs, cheese, salt and cayenne pepper (if using) in large bowl and beat eggs in a shallow glass dish.  Dip each chicken drumstick in egg; then roll in cornflake crumbs to coat. Place on aluminum foil and lightly coat chicken with PAM or other oil spray. Bake in 350 degrees F oven, without turning, for 1 hour until juices run clear or until internal temperature registers 180 degrees. Serve warm, cool or room temperature with dipping sauces.  Dipping sauces might include: BBQ sauce, tomato sauce, honey mustard, Chinese duck sauce or sweet and sour sauce or ranch dressing. 


Variations: 

Make chicken wings using the same recipe

Buy chicken fingers and heat and serve with same sauces, calling them PIRATE SWORDS.

Grilling the chicken legs – if you don’t have an oven or don’t want to make the crumbed chicken legs in advance, marinate them for 2 hours in equal parts honey, lemon juice and olive oil and grill for 20-30 minutes, turning often to avoid burning. 

If you prefer seafood, make FISH STICKS with mild white fish using the same recipe or simply grill some very large shrimp marinated the same way as the chicken and call the CAPTAIN HOOKS.





Tags:Chicken  

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