About the Recipe
My paternal Grandma, Marie O'Hara, wowed her grandkids and our friends with this new take on an old, southern staple. Her house was near our high school, so she'd whip this up with a salad, umpteen side dishes, stacks of homemade bread, and dessert for a light lunch. Pretty soon, she'd have 20 kids in her kitchen, but she always seemed to have plenty and she served it with a smile.
Ingredients
3 cups cornflake cereal, crushed
1/3 cup grated Parmesean cheese
1/2 tsp. salt
dash of ground red pepper
1/4 tsp. freshly ground black pepper
3/4 cup fat-free buttermilk
8 chicken drumsticks skinned or 1 pkg. cut up chicken
Vegetable cooking spray
Butter or margarine
Preparation
Combine first 5 ingredients in a large zip-top bag; seal and shake well to combine.
Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining chicken.
Sprinkle the remaining cornflake mixture evenly over drumsticks. Lightly coat with cooking spray and dot with butter.
Bake at 425 for 25-30 minutes or until well browned