After a wild night of partying I just didn't get around to posting these chicken bones (as Sophie calls them) last night. Ok, so that's not the complete truth. I did attend a party, but it would be a matter of opinion how wild it was. My cousin Amy turned 30 and her kids had a surprise party for her. The only thing wild I saw at the party was the preteens and little kids dancing and playing limbo. My kids had a blast (minus Chase who was in a mood and wouldn't play with anyone). The party was kind of bittersweet for me. My cousin and I've shared quite a history. We've been the very best friends and the worst enemies growing up. We grew up a block away from each other and I think when two people are together all the time they're bound to disagree. I can honestly say she knows the real me better than any one else. The past 8 years we haven't not gotten along, but I guess we have just grown apart. She's teacher with three absolutely gorgeous kids I'm sorry to say I don't even really know. That was the bittersweet part. I felt proud of her. She's successful and beautiful and I felt out of place because I'm not part of that. I know her, but I don't and that makes me sad. Enough depressing posting.... the chicken legs were really good! They're moist and tangy because of the dressing and have a nice crunch to them. I haven't made them in a few years and they were a nice change. I'm glad I remembered them. Brad said they hit the spot. I'll take that compliment and run because he doesn't give them often :)
CRUNCHY CHICKEN LEGS
1 cup crushed corn flakes
1/2 - 3/4 cup Italian dressing
1/2 tsp salt
1/2 tsp pepper
chicken legs (this is enough to do about 10)
Rub dressing onto chicken legs. Dip legs into crushed cornflakes, covering completely. Place onto lightly greased baking sheet. Bake at 400 for 1 - 1 1/2 hours. Turn halfway through cooking time to ensure both sides are crunchy.