Ingredients

(at least 2 drumsticks per person)
2 cups (500 mL) cornflake crumbs (see alternatives)
1/2 cup (125 mL) grated parmesan cheese
1/3 cup (75 mL) chopped fresh parsley
1/2 cup (125 mL) finely chopped nuts (optional)
1/2 teaspoon (2 mL) salt pepper to taste
1/2 cup (125 mL) low-fat milk

Directions

Line a rimmed baking sheet with aluminum foil; grease generously with cooking oil or spray well with vegetable cooking spray. Remove skin from drumsticks and pat dry. In a paper bag, combine cornflake crumbs, parmesan, parsley, nuts (if using), salt and pepper. Pour milk into a shallow dish.

Shake 2 or 3 drumsticks at a time in crumb mixture, then into milk, and again into crumb mixture, coating well. Lay on prepared pan without touching each other and bake in a 375ºF (190ºC) oven for 45 minutes, or until tender and juices run clear when pierced with a fork. The coating should be crispy and golden.

Cool briefly, then place on a paper towel-lined platter to cool completely in refrigerator. Store in a covered plastic container and keep refrigerated until it's time to pack the cooler. Surround the container with frozen ice packs or frozen Tetra Pak juices.

Tip: Alternative coatings: instead of cornflake crumbs, substitute other dry cereals rolled into crumbs. Dry bread or cracker crumbs may also be used, and crushed potato chips, either regular or flavoured, are an all-time favourite, especially with children.