Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

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

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 1 Hour, 49 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Christine Burns Rudalevige,

September 2013
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