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Two crispy, baked chicken drumsticks coated with a golden brown, crunchy breadcrumb and herb crust, served on a white plate. A small portion of mashed potatoes is visible at the edge.

Thanksgivin' Chicken

Melissa Jo
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Ingredients
  

  • 2-3 lbs. of skinless chicken legs
  • 1/2 stick of butter melted
  • 1-2 cups of herb stuffing mix crushed
  • 1/2 cup of fresh italian parsley chopped
  • 4 oz. of grated parmesan cheese
  • 1 tsp. of garlic powder
  • salt & pepper

Instructions
 

  • Preheat the oven to 375
  • melt butter in a shallow bowl
  • crush the herb stuffing mix if it's in cubes (i used the classic Pepperidge Farm stuffing so it had less to crush)
  • in a shallow dish add herbed stuffing mix, parmesan, fresh parsley, garlic powder, salt & pepper
  • dip the chicken in the butter so it's well-coated
  • coat the chicken in the stuffing mixture
  • lay the chicken in a baking dish and arrange them so they don't touch one another
  • Bake uncovered at 375 for about 45-55 minutes or until cooked through

Notes

  • Chicken Drumsticks: Use chicken drumsticks, thighs, and/or bone-in breast. Whether you use one or all of the options, ask the butcher to remove the skin off the chicken.
  • Baking Dish: Grease the dish with real butter; this adds a little extra delicious flavor. You can also use a nonstick spray in place of the butter.
 
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