Crispy Baked Drumsticks
By á-1568
Ingredients
- 2/3 cup(s) fine dry breadcrumbs, preferably whole-wheat (see Note)
- 1/2 teaspoon(s) paprika
- 1/2 teaspoon(s) onion powder
- 1/2 teaspoon(s) salt
- 5 teaspoon(s) canola oil
- 1 large egg
- 8 chicken drumsticks (about 2 pounds total), skin removed, trimmed
- 1/4 cup(s) nonfat plain yogurt, preferably Greek-style
- 2 tablespoon(s) Dijon mustard
- 2 tablespoon(s) honey
- Freshly ground pepper to taste
Details
Servings 4
Preparation
Step 1
Preheat oven to 475 degrees F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
Mix breadcrumbs, paprika, onion powder, and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165 degrees F, 25 to 30 minutes.
To prepare sauce: Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks.
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