Crispy Baked Drumsticks with Honey-Mustard Sauce

Made it,
Loved it.

Serving size 4

Prep Time 20MIN

Total Time 45MIN

Ingredients

⅔ cup fine dry breadcrumbs, preferably whole-wheat (see Note)
½ tsp paprika
½ tsp onion powder
½ tsp salt
5 tsp canola oil
1 large egg
8 chicken drumsticks (about 2 pounds total), skin removed, trimmed

Directions

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 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.

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.

Ingredients

¼ cup nonfat plain yogurt, preferably Greek-style
2 Tbsp Dijon mustard
2 Tbsp honey
freshly ground pepper to taste

Directions

4. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

To Make Ahead: Cover and refrigerate the sauce (Step 4) for up to 3 days.