Per drumstick: 186 cal, 20g pro, 13g car, 0g fiber, 6g fat (1g sat fat), 59mg chol, 109mg sod
- 2 large egg whites
- 3 Tbsp honey-Dijon mustard
- 2 cups plain panko crumbs
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 8 skinless chicken drumsticks (about 2 1/4 lb)
- Nonstick spray
Preparation time 15mins
Cooking time 40mins
Heat oven to 475 degrees. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.
Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.