Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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.

Christine Burns Rudalevige
Recipe by Cooking Light September 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
19 mins
total:
1 hr 49 mins
Yield:
Serves 4 (serving size: 2 drumsticks and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

398 calories; fat 14.6g; saturated fat 3.6g; mono fat 5.2g; poly fat 3g; protein 51.2g; carbohydrates 11.4g; fiber 0.6g; cholesterol 226mg; iron 1.8mg; sodium 561mg; calcium 116mg.
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