Lunch: Crispity Crunchity Drumsticks

Ingredients

6 raw chicken drumsticks, skin removed
1/2 teaspoon salt, divided
1/2 cup high-fiber bran cereal (recommended: Fiber One Original)
1 1/4 teaspoons black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 cup fat-free liquid egg substitute

Instructions

Preheat the oven to 400 degrees F.
Spray a baking sheet with nonstick spray and set aside. Season chicken with 1/4 teaspoon salt and set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 teaspoon salt and all other seasonings. Seal the bag and shake to mix. Open the bag and, if you like, season the crumbs with additional seasonings, to taste. Set aside.
Place egg substitute in a wide bowl. Two at a time, coat the drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks.
Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 to 20 minutes, until crispy and cooked through. Enjoy!
PER SERVING (1/3rd of recipe, 2 drumsticks): 184 calories, 4. 5g fat, 567mg sodium, 10. 5g carbs, 5g fiber,

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