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Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 19 mins
Total time 1 hr, 49 mins

Serves 4 (serving size: 2 drumsticks and 1 tablespoon sauce)

You can also serve the chicken drumsticks with light ranch dressing. Here's a quick tip for skinning drumsticks: Loosen the skin around the meaty part of the drumstick. Grab loosened skin with a paper towel, and pull toward the bone end.


  • 8 chicken drumsticks, skinned
  • 1/2 cup whole buttermilk
  • 2 tablespoons grated onion
  • 1 tablespoon grated garlic
  • Cooking spray
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons yellow mustard
  • 1/2 teaspoon Dijon mustard

Nutrition Information

  • calories 398
  • fat 14.6 g
  • satfat 3.6 g
  • monofat 5.2 g
  • polyfat 3 g
  • protein 51.2 g
  • carbohydrate 11.4 g
  • fiber 0.6 g
  • cholesterol 226 mg
  • iron 1.8 mg
  • sodium 561 mg
  • calcium 116 mg

How to Make It

  1. Using a paring knife, cut 3 slits in the meatiest portion of each drumstick. Place buttermilk, onion, garlic, and drumsticks in a large zip-top plastic bag; refrigerate 1 hour.

  2. Preheat oven to 425°.

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

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