cup(s) fine dry breadcrumbs, preferably whole-wheat (see Note)
teaspoon(s) onion powder
teaspoon(s) canola oil
chicken drumsticks (about 2 pounds total), skin removed, trimmed
cup(s) nonfat plain yogurt, preferably Greek-style
tablespoon(s) Dijon mustard
Freshly ground pepper to taste
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.