Let’s talk about drums.
First: the instrument.
My older son is in seventh grade and could take band for the first time. He’d been talking about playing the trumpet for YEARS, just like his dad, but when it came down to the week where the kids were trying out all the instruments, he wanted to take a proverbial whack at percussion.
I imagined pounding headaches and a constant vibration in the house.
Sure enough, he tried percussion.
He hated it.
“It’s LOUD, Mom,” he said.
Yes. Yes, it is.
He tried the trumpet, the tuba and the trombone, too.
He wants trumpet. We’re hoping he gets trumpet as that’s what his dad plays, and that’s what we have on hand. We shall see next week!
In the meantime, let’s talk about drums.
Drumsticks, that is.
Drumsticks are a part of the chicken that is juicy and flavorful. They are not loud, and they do not cause headaches. You don’t have to beat them to extract flavor.
Try this recipe while drumsticks and thighs are on sale this week at Brookshire’s. The meat is juicy and tender, and the coating is crispy and savory.
3 cups cornflake cereal, crushed
1/3 cup parmesan cheese, grated
1/2 tsp salt
1/4 to 1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
3/4 cup fat-free buttermilk
8 chicken drumsticks (about 2 lb), skinned
vegetable cooking spray
Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.
Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely.
Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks.
Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.
Bake at 425° F for 25 to 30 minutes, or until drumsticks are well-browned and done. Serve immediately.
Nutritional Information: Calories: 324, Fat: 8 g (3 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 41 g, Carbohydrates: 21 g, Fiber: 1 g, Cholesterol: 137 mg, Iron: 56 mg, Sodium: 790 mg, Calcium: 150 mg.
View this recipe to print or add items to My Shopping List.