Description
An easy, family-friendly meal you can make any night of the week.
Ingredients
- 8 whole Chicken Drumsticks, Skinned
- ½ cups Whole Buttermilk
- 2 Tablespoons Grated Onion
- 1 Tablespoon Grated Garlic
- ¾ cups Panko (Japanese Breadcrumbs)
- ¼ cups Grated Parmesan Cheese
- 2 Tablespoons Minced Fresh Chives
- ⅛ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Canola Mayonnaise
- 2 Tablespoons Plain Fat-free Greek Yogurt
- 1-½ teaspoon Honey
- 1-½ teaspoon Yellow Mustard
- ½ teaspoons Dijon Mustard
Preparation
Pierce each chicken drumstick with a paring knife, 2-3 slits in the meatiest part of the chicken. In a large zip-lock bag, combine chicken, buttermilk, onion and garlic. Seal the bag. Shake the bag to coat the chicken, and refrigerate for 1 hour.
Preheat oven to 425 F . Spray a wire rack with cooking spray and place on a rimmed baking sheet (if you don’t have a wire rack, line a rimmed 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 the wire rack (or aluminum foil).
Bake for 30 minutes or until chicken is done. If you are not using a wire rack you will need to turn the chicken halfway 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.
Chicken can be served warm or cold.
Recipe from Cooking Light (The Weeknight Chicken Cookbook 2014, page 53).
