Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

10 points plus Yield: Serves 4 (serving size: 2 drumsticks and 1 tablespoon sauce) Hands-on:19 Minutes Total:1 Hour, 49 Minutes

Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce
Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    chicken drumsticks, skinned

  • 1/2

    cup whole buttermilk

  • 2

    tablespoons grated onion

  • 1

    tablespoon grated garlic

  • Cooking spray

  • 1/4

    teaspoon black pepper

  • 1/8

    teaspoon salt

  • 3/4

    cup panko (Japanese breadcrumbs)

  • 1

    ounce Parmesan cheese, grated (about 1/4 cup)

  • 2

    tablespoons minced fresh chives

  • 2

    tablespoons canola mayonnaise

  • 2

    tablespoons plain fat-free Greek yogurt

  • 1 1/2

    teaspoons honey

  • 1 1/2

    teaspoons yellow mustard

  • 1/2

    teaspoon Dijon mustard

Directions

1. Using a paring knife, cut 3 slits in the meatiest portion of each drumstick. Place buttermilk, onion, garlic, and drumsticks in a large zip-top plastic bag; refrigerate 1 hour. 2. Preheat oven to 425°. 3. Place a rack on a jelly-roll pan; coat the rack with cooking spray. Remove the drumsticks from the bag; discard the marinade. Sprinkle the drumsticks with pepper and salt. Combine panko, cheese, and chives in a shallow dish. Dredge each drumstick in panko mixture. Arrange drumsticks in a single layer on the rack; coat drumsticks lightly with cooking spray. Bake drumsticks at 425° for 30 minutes or until chicken is done. 4. Combine mayonnaise and remaining ingredients in a small bowl. Serve sauce with chicken.

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