Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
This easy main course is perfect when you’re looking for a dinner that also makes a great lunch the next day–just scale up the recipe to suit your needs for leftovers. The drumsticks are deliciously fiery when you use the full ½ teaspoon of cayenne. Feel free to use a smaller amount if you prefer milder chicken. Serve the dish with a cooling side like raita or chopped pineapple for a delicious complement no matter how spicy your chicken is. Ready in just 40 minutes, these crispy drumsticks rival the fried version. Take along hot or cold for a great picnic dish. Make a milder batch for kids
Ingredients
Whole wheat panko breadcrumbs
½ cup(s)
All-purpose flour
2 Tbsp
Poultry seasoning
1 tsp, dried or sage
Table salt
¾ tsp
Black pepper
½ tsp
Cayenne pepper
¼ tsp, or up to 1/2 tsp
1% low fat buttermilk
¾ cup(s)
Uncooked, chicken drumstick, skinless with bone
1¾ pound(s), 8 small drumsticks
Instructions
- Preheat oven to 450°F. Spray baking sheet with nonstick spray.
- Mix panko, flour, poultry seasoning, salt, black pepper, and cayenne together in large shallow bowl. Pour buttermilk into another bowl. Dip drumsticks, one at a time, into buttermilk and roll in panko mixture to coat evenly.
- Spray chicken lightly with nonstick spray and place in broiler pan. Bake until crispy and cooked through, about 25 minutes.
- Serving size: 2 drumsticks
