- 8 chicken drumsticks, skinned
- ½ cup whole buttermilk
- 2 Tablespoons grated onion
- 1 Tablespoon grated garlic
- cooking spray
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- ¾ cup Panko (Japanese breadcrumbs)
- ¼ cup grated Parmesan cheese
- 2 Tablespoons minced fresh chives
- 2 Tablespoons canola mayonnaise
- 2 Tablespoons plain fat-free Greek yogurt
- 1½ teaspoons honey
- 1½ teaspoons yellow mustard
- ½ teaspoon Dijon mustard
INSTRUCTIONS:
- Pierce each chicken drumstick with a pairing knife, 2-3 slits in the meatiest part of the chicken. In a large zip-lock bag, combine chicken, buttermilk, onion, and garlic. Shake in the bag to coat the chicken, and refrigerate for 1 hour.
- Preheat oven to 425F . Spray a wire rack with cooking spray and place on a rimmed baking sheet. (if you don't have a wire rack, line a baking sheet with aluminum foil.)
- Combine Panko, Parmesan cheese, and chives in a shallow bowl. Remove chicken from zip-lock bag and discard marinade. Sprinkle chicken with salt and pepper. Dredge each piece of chicken in the Panko mixture, pressing to adhere panko to the chicken.
- Lightly spray each Panko coated chicken drumstick with cooking spray and arrange on wire rack (or aluminum foil).
- Bake for 30 min. or until chicken is done. (if you are not using a wire rack you will need to turn the chicken half way through the cooking process).
- While chicken is cooking, prepare the dipping sauce. Combine mayonnaise, yogurt, honey and two types of mustard in a small bowl. Serve sauce with chicken.
Source:Simple Healthy Kitchen
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