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
Details
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.
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