These baked chicken drumsticks are all about the contrast of crispy crunch on the outside and succulent, juicy chicken on the inside. Serve with sweet potato fries and spinach salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2011

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Recipe Summary

total:
45 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.

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  • 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 degrees F, 25 to 30 minutes.

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

Tips

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

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

434 calories; protein 51.2g 102% DV; carbohydrates 20.4g 7% DV; dietary fiber 2g 8% DV; sugars 9.9g; fat 15.4g 24% DV; saturated fat 3g 15% DV; cholesterol 248.5mg 83% DV; vitamin a iu 228.3IU 5% DV; vitamin c 0.3mg; folate 16mcg 4% DV; calcium 59.8mg 6% DV; iron 2.8mg 16% DV; magnesium 53.8mg 19% DV; potassium 614.6mg 17% DV; sodium 679.3mg 27% DV; thiamin 0.2mg 23% DV; added sugar 9g.

Reviews (1)

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Rating: 3 stars
10/29/2011
Good Recipe See my blog post discussing this recipe at http://www.doctorcarriesbetterliving.com/2011/01/new-healthy-recipe-eating-wells.html Pros: Easy inexpensive and healthy Read More