Cornmeal Crusted Chicken Legs

• 3/4 cup cornmeal
• 3/4 cup breadcrumbs (or crushed cornflakes if you want a crunchier crust)
• 1 pinch cayenne pepper
• salt & freshly ground black pepper
• 4 large chicken legs, cut into leg and thigh pieces
• 1/3 cup Dijon mustard
• 2 -3 tablespoons liquid honey, warmed slightly

1. Preheat oven to 400F (200C).
2. Combine the cornmeal, breadcrumbs (or crushed cornflakes)cayenne, salt and pepper in a shallow sided dish.
3. Brush the chicken all over wth the mustard.
4. Place the chicken in the crust mixture and pat the mixture onto the chicken to coat it on all sides.
5. Set on a baking sheet skin side down and bake for 20 minutes.
6. Turn the pieces over and bake for 15 minutes more.
7. Drizzle the top of the chicken with honey and bake for 10-15 more, or until cooked through.
8. *For a calorie reduced version of this dish, remove the skin from the chicken before coating.
9. ** I made this tonight using boneless, skinless chicken breasts, it was really tasty -- just decrease the cooking time.

cornmeal, breadcrumbs, cayenne pepper, salt, chicken, dijon mustard, liquid honey

Taken from www.food.com/recipe/cornmeal-crusted-chicken-legs-156039 (may not work)