3 c. corn flakes
Seasoned salt
Paprika
10 chicken legs or 5 chicken breasts
1 cube (1/2 c.) butter
Taco sauce (for Rosarita's variation)
Big plastic bag
Rolling pin
Pie tin
Small frying pan or baking pan, at least 9"x13"

Put corn flakes into plastic bag and crush them with the rolling pin. Then dump them in the pie tin. Wash the drumsticks (or chicken breasts) and pat dry with paper towels. Put the butter in frying pan and melt over medium heat. With tongs, roll each drumstick in the butter then in the corn flakes until covered. Put corn flake coated drumsticks in baking pan (they should not be touching each other) and sprinkle with paprika and seasoned salt.

Bake in 400 degree oven for 45 minutes (they are done when you can pull the meat off with a fork). Take out with oven mitts. Goes good with tossed salad or corn on the cob.

Rosarita's Variation: Instead of using butter to coat chicken coat with taco sauce, approximately 7 ounce bottle.