Serves 4 (serving size: 2 drumsticks and 1 tablespoon sauce)
Photo: Johnny Autry; Styling: Cindy Barr
8 chicken drumsticks, skinned
1/2 cup whole buttermilk
2 tablespoons grated onion
1 tablespoon grated garlic
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
How to Make It
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.
Preheat oven to 425°.
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.
Combine mayonnaise and remaining ingredients in a small bowl. Serve sauce with chicken.
The sauce was tasty though I had quite a time trying to find mayo without soy in it. I had no idea how hard that would be. Guess there was a reason I hadn't eaten mayo in years. I think I'll try this with chicken tenders next time. It was a little messy to eat the drumsticks and I ended up with more crust on me than in me. I also had to cook the chicken a bit longer to get it cooked through.
We thought this recipe was great! Our chicken needed a little more time to make sure it was done through. The honey mustard sauce was AWESOME!! (I didn't grate the onion and garlic, just minced very small.) We will definitely make it again.
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