These drumsticks are baked with a coating of Dijon mustard, mayonnaise, and crunchy corn flake crumbs. Use whole legs, thighs, or chicken leg quarters if you'd like.
- 8 chicken drumsticks
- Salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 to 3/4 cup corn flake crumbs
- 4 tablespoons butter
Heat oven to 375 F.
Sprinkle the drumsticks all over with salt and pepper.
Combine the mayonnaise and mustard.
Coat chicken well with the mayonnaise and mustard mixture.
Dip into cornflake crumbs, turning, until well crusted.
Place in a lightly greased baking dish and drizzle about 1 1/2 teaspoons of butter over each drumstick.
Bake for 20 to 40 minutes, or until the drumsticks are done.
This recipe serves 4 to 6 people.