Crispy Baked Drumsticks with Honey-Mustard Sauce

January/February 2011

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These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with sweet potato fries and spinach salad.

Crispy Baked Drumsticks with Honey-Mustard Sauce

Makes: 4 servings, 2 drumsticks & 2 tablespoons sauce

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Total Time:


  • 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

Honey-Mustard Sauce

  • 1/4 cup nonfat plain yogurt, preferably Greek-style
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • Freshly ground 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 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.
  4. To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

Tips & Notes

  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


Per serving: 299 calories; 11 g fat (2 g sat, 5 g mono); 131 mg cholesterol; 20 g carbohydrates; 9 g added sugars; 29 g protein; 2 g fiber; 510 mg sodium; 345 mg potassium.

Nutrition Bonus: Zinc (20% daily value)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 other carbohydrate, 4 lean meat, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
Type of Dish
Main dish, poultry
Main Ingredient
Preparation/ Technique
Healthy Frying

January/February 2011
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