Go Back
Crunchy cornflake-coated chicken drumsticks on a wooden board with visible flaky golden crust, fresh herb garnish, and small dipping sauce bowls.
Stroller Envy

Crispy Cornflake-Coated Drumsticks

Cornflake-coated chicken legs baked until crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1/4 cup mayonnaise
  • 4 cups plain cornflakes crushed to about 1 1/2 cups crumbs
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt

Method
 

  1. Heat oven to 400°F. Line a rimmed sheet pan with parchment. Mix crushed cornflakes, butter, garlic powder, paprika and salt in a shallow dish.
  2. Pat chicken dry and coat lightly with mayonnaise. Press into crumbs and arrange with space between pieces. Discard leftover crumbs that contacted raw chicken.
  3. Bake for 40–50 minutes until golden and chicken reaches at least 165°F away from bone. Turn gently once with a spatula if the bottoms need browning. Tent dark spots with foil if needed. Rest 5 minutes.

Notes

Equipment: rimmed sheet pan, shallow dish, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.