Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping 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.

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 14.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3g
  • Protein: 51.2g
  • Carbohydrate: 11.4g
  • Fiber: 0.6g
  • Cholesterol: 226mg
  • Iron: 1.8mg
  • Sodium: 561mg
  • Calcium: 116mg

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Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce Recipe