Main Dishes

Ruthie and Rosarita's Crunchy Two-Style Chicken

24

You can bake this chicken in the all american style or you can try Rosarita's variation for a distinctly Mexican flavor.Prepare 30 minutes, Bake 45 minutes.

4
3 cups cornflakes
10 chicken legs
3/4 cube butter or margarine
seasoned salt
papricka
big plastic bag
small frying pan
baking pan at least 9 inches by 13 inches
rolling pin
pie tin
taco sauce for Rosarita's variation
Getting Ready 1. Preheat the oven to 400 degrees. Put the cornflakes in a plastic bag and crush them with the rolling pin. Then dump them into a pie tin. 2. Wash the drumsticks and pat them dry with paper towels. If you like chicken without the skin, take it off now. 3.In the small frying pan, melt the butter over medium heat. 4. With a fork or tongs, roll each drumstick in the butter, then in the crushed cornflakes until covered. 5. Put the cornflake-coated drumsticks in a big enough baking pan.(they shouldn't be touching one another). and sprinkle with paprika and seasoned salt. cooking 1.Bake in a 400 degree oven for 45-55 minutes, they're done when you can pull the meat off the fork. 2. take out of oven with oven mitts. Goes great with a salad or corn on the cob, or brocalli.
Nutritions

Calories
87

Sodium
116mg
4% DV

Fat
1g
1% DV

Protein
7g
15% DV

Carbs
11g
3% DV

Fiber
0.2g
0% DV