Serves: 6
* "If your family likes to eat chicken with no skin on it, pull the skin off before coating the legs with melted butter ormargarine." 1. Place in a sandwich-size plastic bag 2 cups corn flakes. Squeeze air out of bag and seal closed. With a rolling pin, crush flakes until they are fine crumbs. You will need 1/2 cup crumbs. 2. Place crumbs in a pie plate or in a dish with low sides. Add 1 tablespoon all-purpose flour, 1 teaspoon dried parsley flakes, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon poultry seasoning, 1/2 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix well. Set aside until later. 3. Rinse and pat dry with paper towels 6 chicken drumsticks (about 1.8 lb. total).
4. Place in a 9-inch glass pie plate 1/4 cup butter or margarine.
5. Microwave at 100% power (700 watts) for 45 to 60 seconds or until melted.
6. Using tongs, dip and roll chicken legs in butter or margarine until completely covered, then roll in crumb mixture. Place legs on a microwavable rack in a circle with the bony ends in the center so legs look like spokes on a bicycle wheel. Lay a paper towel over the top.
7. Microwave at 100% power for 5 minutes. Turn rack one-fourth turn. Microwave at 100% power for 5 minutes. Turn rack one-fourth turn. Microwave at 100% power 2 to 3 minutes longer or until done. Total cooking time for the drumsticks is 12 to 13 minutes. The legs will be done when you make a short cut along the bone and the meat near the bone is no longer pink.
Place the rack directly on a wooden board or heatproof surface. Lay a piece of foil over the top. Do Not Seal. Wait for 5 minutes before serving.
This Finger-lickin' Chicken recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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