6 to 8 chicken drumsticks (or 20 to 25 chicken wings,) skin removed
3 TBSP butter
2 TBSP lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend or the Big Kahuna seasoning that they now have at Food City
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese
Heat oven to 375̊. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well. Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture. Bake for 45 to 55 minutes for the drumsticks (or 25 to 30 minutes for the wings,) or until browned and juices run clear when pricked with a fork.
These are nice for a buffet table or the wings are fun for a party. And by the way, they are pretty healthy too. When I do the wings, I do not bother to remove the skin. Also, I use a large baking sheet with sides. It is important that you have the pieces in a single layer and not touching each other.