Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

By á-4131

10 points plus

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

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

Preparation

Step 1

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.