Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

3 Reviews
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Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
19 Mins
Total Time
1 Hour 49 Mins
Yield
Serves 4 (serving size: 2 drumsticks and 1 tablespoon sauce)
By Christine Burns Rudalevige
September 2013
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 398
  • Fat 14.6g
  • Satfat 3.6g
  • Monofat 5.2g
  • Polyfat 3g
  • Protein 51.2g
  • Carbohydrate 11.4g
  • Fiber 0.6g
  • Cholesterol 226mg
  • Iron 1.8mg
  • Sodium 561mg
  • Calcium 116mg

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 4

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

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Ratings & Reviews

daneanp's Review

lynn770
March 06, 2014
Really good and the whole family loved it. I used boneless, skinless chicken thighs because the drumsticks sounded too messy. I also used low fat buttermilk. I minced the garlic and onion vs. grating.

lynn770's Review

KathrynNC
October 24, 2013
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.

KathrynNC's Review

daneanp
September 26, 2013
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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