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.
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 ⅓ 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.
434 calories;15 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 51 g protein; 16 mcg folate; 248 mg cholesterol; 10 g sugars; 9 g added sugars; 228 IU vitamin A; 0 mg vitamin C; 60 mg calcium; 3 mg iron; 679 mg sodium; 615 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 starch, ½ other carbohydrate, 4 lean meat, 1 fat