- Published: August 04 2013 August 04 2013
Hope this finds you all well, healthy and happy!!
I had a great week of training. Thank you again for your support of UDT and our mission to serve the law enforcement community. It’s a tough job these officers do, and with little thanks.
Well, fall is just around the corner and for me that means … you guessed it, THE STATE FAIR OF TEXAS!!!! Oh yeah, and then there’s that football season thing.
I’m looking forward to those State Fair corny dogs and Tornado Tators! Over the next few weeks though, I’ll be “dishing out” a few healthy snacks for you football fans and your game watching parties. All through the fall season there will be a TON of bad eating opportunities for you to indulge in … please be careful and go slowly. Like I always say; even a Ferrari needs a little grease now and then, NOW & THEN!!
Ok then, first recipe from Chef David Burke in NYC is Cornflake Chicken Drumsticks – yum yum!
The ingredients; 1 qt milk (skim is preferred), 4 eggs, 1 pint flour, 2 cups crushed – plain not sugared - cornflakes, and 24 small chicken drumsticks (I guess you could also do boneless wings too).
How to make it; Preheat oven to 400 degree F. Combine milk and eggs, mix thoroughly. In a bowl, combine the flour and cornflakes. Dip each drumstick in the milk/egg mix then roll it in the flour/cornflake mix. Place the drumsticks on a sheet pan and bake for 25 minutes until they’re cooked through and golden brown. Depending on your appetite and what else you’re having, this is supposed to make 6 servings.
See you at the gym!!!!!