Sunday, January 23, 2011

Crispy baked drumsticks with honey-mustard sauce

Here is my second recipe from my eating well magazine.  I changed this one around a bit more.  If you want to see the original, check it out at the link.  This is how we made it.
I liked everything about this chicken.  It was perfectly crispy on the outside, nice and juicy on the inside.  The crust tasted great, and even though I'm not the biggest fan of mustard, the dipping sauce was good.  Definitely another keeper.  OH, and my pickier than picky 2 year old who has the flu and hasn't eaten well in days ate a whole drumstick.  Score!


  • 1 1/3 cup panko bread crumbs (we had just under the 1/3 before our bag ran out.)
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3 Tablespoons oil (we use a healthy blend type)
  • 2 eggs
  • 12 chicken drumsticks, skins removed
Sauce ingredients
  • 1/4 cup nonfat plain yogurt (we used greek-style)
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • pepper to taste

  1. Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
  2. 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 eggs with a fork in another shallow dish. (This was thick so DH added 1 teaspoon water.)  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.
  3. 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.
  4. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

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