Casey Jr.'s Cracker Jack Carnival Chicken Drumsticks

Directions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top. Lightly spray the wire rack with cooking spray.
2. 2

   Pat the chicken drumsticks thoroughly dry with paper towels. This helps achieve a crispier skin.
3. 3

   Set up a dredging station: In a shallow dish, combine the flour. In a second shallow dish, whisk the eggs. In a third shallow dish, mix the crushed cornflakes, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
4. 4

   Dredge each drumstick first in the flour, coating evenly and shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off.
5. 5

   Finally, roll the drumstick in the cornflake mixture, pressing firmly to ensure the coating adheres well on all sides.
6. 6

   Place the coated drumsticks on the prepared wire rack, ensuring there is space between each one for even cooking.
7. 7

   Drizzle the drumsticks evenly with the vegetable oil, or spray lightly with cooking spray for an even crispier result.
8. 8

   Bake for 35-45 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
9. 9

   For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
10. 10

    Remove from the oven and let rest for 5 minutes before serving.
11. 11

    Serve hot, perhaps with a side of coleslaw or corn on the cob.