Tuesday, 21 April 2009

Pecan-Crusted Chicken Drumsticks

I have a binder that I keep recipes in. I print recipes that I find on the internet that look good, and stick them in the binder. Today, as I was hunting for something different for the drumsticks that were thawing on the counter, I came across this recipe. It's adapted, of course, to fit our needs.

Pecan-Crusted Chicken Drumsticks

1 Family pack of drumsticks (I think there were 22 in there.)
2 eggs, beaten
1 box of Rice Thins - the purple box, which I think is sesame - crushed finely
about 3/4 c. finely chopped pecans (I didn't measure, but I think it was about that.)
1 TBSP sugar
1 1/2 tsp. salt
pepper, parsley to taste
Grapeseed oil for drizzling (Or butter, if you can have that.)

Toss chicken in the egg to coat. Combine crackers, pecans, sugar, salt, pepper and parsley in a ziploc bag. Add chicken drumsticks two at a time. Shake well to coat. Place chicken in a lightly greased baking pan. (Mine is 11x14") Drizzle with oil or butter, and shake any remaining coating on top.

Bake at 400° for 45 minutes.

Mmmmm. These are awesome. And the coating was just crunchy enough.

(I would have attempted a better picture, but the batteries in my camera died. Oh well. You get the idea. ;)

1 comment:

  1. Yummo. Those look GOOD! I should be more adventurous with my chicken cooking. I always just seem to bake it with a bit of salt and pepper. I want to try these now.


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