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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These drumsticks are coated with panko crumbs, and it gives it a nice crunch. The removal of the skin and the method of cooking (baking) reduces the messy deep-frying and the fat! Published in Woman's Day (May 2008) Ingredients:
2 large egg whites |
3 tablespoons honey dijon mustard |
2 cups plain panko breadcrumbs (such as progresso) |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
8 skinless chicken drumsticks (about 2 1/4 lb) |
Directions:
1. Heat oven to 475ºF. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.
2. Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
3. Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.
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