Pecan Crusted Chicken Drumsticks

7 large size drumsticks (about 4 ounces each)
1 large egg
3/4 cup finely crushed corn flakes cereal
1/3 cup finely chopped pecans
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
3 tablespoons butter, melted

In a gallon size Ziploc storage bag, add the crushed corn flakes,
finely chopped pecans, sugar, salt, onion powder, and the black pepper;
shake well to mix.

Cover a baking sheet with aluminum foil.
Spray baking sheet lightly with a no-stick cooking spray.

At this point I preheated the oven to 375 degrees.

In a deep-dish bowl, add the egg; beat well with a fork.

Toss chicken legs, one at a time, in the egg mixture; coat thoroughly.

Place chicken legs, one at a time, in the pecan/cereal mixture in the ziploc bag.

Seal the bag, and shake the bag to coat the chicken legs.

Place the chicken on the foiled lined baking sheet,
and drizzle the chicken with the melted butter.

Bake chicken in the oven for 55 minutes.

Yields: About 3-4 servings

Note: When preparing this, I did use 1/2 teaspoon of salt,
which was fine, but I think a 1/4 teaspoon would be enough to season
the mix; especially for those who are watcing their salt intake.