- 24
- 20 mins
- 50 mins
Ingredients
- 1 cup ranch salad dressing
- 1 (4.5 oz.) can Old El Paso® chopped green chiles
- 1/2 cup Pillsbury BEST® All Purpose Flour
- 1 (1.25 oz.) packet Old El Paso® taco seasoning mix
- 2 teaspoons Crisco® Pure Canola Oil
- 24 (2 lbs.) chicken drummettes
- Parsley flakes
Preparation
Step 1
1. HEAT oven to 350°F. Spray large cookie sheet with no-stick cooking spray. Place dressing and chiles in blender. Cover. Blend on medium speed until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
2. MIX flour and taco seasoning mix in shallow dish. Stir in oil with fork. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on cookie sheet.
3. BAKE 15 minutes. Turn drummettes. Bake an additional 14 to 17 minutes or until juice of chicken is clear when thickest part is cut to bone. Sprinkle parsley flakes on dressing mixture. Serve as dip with warm drummettes.
High Altitude (3,500-6,500 ft.):
1. BAKE 20 minutes. Turn drummettes. Bake an additional 18 to 23 minutes