Midwest Chicken Drumsticks |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Tender chicken legs are gussied up with barbecue sauce and corn for this lip-smacking entree. âWhen the sweet corn is fresh from the field, this dish is the best,â notes Susan Rice of Litchfield, Nebraska. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
dash cayenne pepper |
4 chicken drumsticks, skin removed |
2 tablespoons canola oil |
4 green onions, sliced |
1 cup fresh or frozen corn |
1/2 cup barbecue sauce |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, garlic powder and cayenne. Add drumsticks; seal bag and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.
2. In the same skillet, saute onions until tender. Add corn; cook for 5 minutes. Stir in barbecue sauce. Return chicken to the pan and coat with sauce. Cover and cook for 25-30 minutes or until a thermometer reads 180°. Yield: 2 servings.
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