These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with sweet potato fries and spinach salad.Ingredients
Total Time: 45 minutes
2/3 cup fine dry breadcrumbs, preferably whole-wheat (see Note)
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
5 teaspoons canola oil
1 large egg
8 chicken drumsticks, (about 2 pounds total), skin removed, trimmed
1/4 cup nonfat plain yogurt, preferably Greek-style
2 tablespoons Dijon mustard
2 tablespoons honey
Freshly ground pepper, to taste
Cover and refrigerate the sauce (Step 4) for up to 3 days.
4 servings, 2 drumsticks & 2 tablespoons sauce
Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.
To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 starch
- 1/2 other carbohydrate
- 4 lean meat
- 1 fat
- Carbohydrate Servings
- Zinc (20% daily value)