Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup buttermilk whole
• 8  skin-on chicken drumsticks 
• 0.5 teaspoon dijon mustard 
• 2 tablespoons chives fresh minced
• 1 tablespoon garlic grated
• 2 tablespoons greek yogurt plain fat-free
• 1.5 teaspoons honey 
• 2 tablespoons canola mayonnaise 
• 2 tablespoons onion grated
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup parmesan cheese grated
• 0.1 teaspoon salt 
• 1.5 teaspoons mustard yellow

Equipment

• bowl
• frying pan
• oven
• knife
• ziploc bags

Directions

1. Using a paring knife, cut 3 slits in the meatiest portion of each drumstick.
2. Place buttermilk, onion, garlic, and drumsticks in a large zip-top plastic bag; refrigerate 1 hour.
3. Preheat oven to 42
4. Place a rack on a jelly-roll pan; coat the rack with cooking spray.
5. Remove the drumsticks from the bag; discard the marinade.
6. Sprinkle the drumsticks with pepper and salt.
7. Combine panko, cheese, and chives in a shallow dish. Dredge each drumstick in panko mixture. Arrange drumsticks in a single layer on the rack; coat drumsticks lightly with cooking spray.
8. Bake drumsticks at 425 for 30 minutes or until chicken is done.
9. Combine mayonnaise and remaining ingredients in a small bowl.
10. Serve sauce with chicken.