I think the brands differ. High temp will produce crspier chicken. I'd follow 
the box unless you hate crispy. Then lower temp and cook longer. Check to see 
if it says large or medium drumsticks. You might want to test with a meat 
thermometer to make sure they are done the first time around. 
*smile*
Regina Marie


-----Original Message-----
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] shake and bake

Maybe my oven is different, or maybe it is because I bake 5 pounds per 
batch, which varies between 13 to 15 very large drumsticks, but the time 
doesn't seem long enough.  Any thoughts?




If you think you're finished, you! really! are! finished!!
-----Original Message----- 
From: Kathy Brandt via Cookinginthedark
Sent: Friday, April 08, 2016 1:35 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] shake and bake

That sounds like a really high temperature to me. I always did my shake and 
bake chicken at 350 for an hour.

> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> If I want to bake 9 drumb sticks. After coding the shake and bake on the
> chicken, the box says 25 minutes on 425. Does that sound right?
>
> The shake and bake I can't remember, but it starts with a p? Pinco?
>
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