Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
Step 2: In a shallow bowl, combine crushed cornflakes, parmesan cheese, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Step 3: Rub each drumstick with minced garlic and olive oil, then roll in the cornflake mixture until fully coated.
Step 4: Place coated drumsticks on the prepared baking sheet and bake for 25-30 minutes until golden brown and crispy.
Step 5: While the chicken bakes, chop your lettuce and prepare all fresh vegetables in a container.
Step 6: Once chicken is done, arrange the drumsticks on top of the greens, add cucumber slices and cherry tomatoes.
Step 7: Drizzle with dressing if desired and serve immediately for maximum crispiness.
Storage and Reheating Tips
Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. This keeps the greens fresh and the chicken from getting soggy.
To reheat, place the drumsticks on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. This restores some of the original crispiness.
You can also enjoy the chicken cold straight from the fridge for an easy cold lunch option. Just toss the veggies with dressing before eating.
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