Panko Crusted Chicken drumsticks with Honey-mustard dipping sauce

By Joan_Z

Serves 4: Cal. 398; Carb. 11.4; Protein 51.2; sodium 561 mg.

Ingredients

• 8 chicken drumsticks - skinned
• 1/2 cup whole buttermilk
• 2 tbsp. grated onion
• 1 Tbsp. grated garlic
• Cooking spray (Pam)
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• 3/4 cup Panko (Japanese breadcrumbs)
• 1 oz. Parmesan cheese - grated (about 1/4 cup)
• 2 Tbsp. minced fresh chives
• 2 Tbsp. canola mayonnaise
• 2 Tbsp. plain fat-free Greek yogurt
• 1 1/2 tsp. honey
• 1 1/4 tsp. yellow mustard
• 1/2 tso. Dijon mustard

Preparation

Step 1

Using a paring knife, cut 3 slits in meatiest port of each drumstick. Place buttermilk, onion, garlic & drumsticks in a large zip-lock bag; refrigerate 1 hour.

Preheat oven to 425.

Place a rack on a jello-roll pan; coat rack with Pam; remove drumsticks from bag; discard marinade. Sprinkle the drumsticks with pepper & salt. Combine panko, cheese, & chives in shallow dish. Dredge each drumstick in panko mixture. Arrange drumstick in a single layer on rack; coat drumsticks lightly with cooking spray. Bake drumsticks at 425 for 30 minutes or until chicken is done.

Combine mayonnaise and remaining ingredients in a small bowl. Serve sauce with chicken