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Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsbuttermilk, divided1teaspoonkosher salt, divided¾teaspoonground pepper, divided8chicken drumsticks (2 1/2 to 2 3/4 pounds), skin removed3teaspoonsdried dill, divided3teaspoonsdried chives, divided1 ½teaspoonsgarlic powder, divided1 ½cupscrushed cornflakesCanola or olive oil cooking spray½cuplow-fat mayonnaise4cupssliced fresh vegetables for dipping, such as bell pepper, carrot and/or cucumber
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsbuttermilk, divided
1teaspoonkosher salt, divided
¾teaspoonground pepper, divided
8chicken drumsticks (2 1/2 to 2 3/4 pounds), skin removed
3teaspoonsdried dill, divided
3teaspoonsdried chives, divided
1 ½teaspoonsgarlic powder, divided
1 ½cupscrushed cornflakes
Canola or olive oil cooking spray
½cuplow-fat mayonnaise
4cupssliced fresh vegetables for dipping, such as bell pepper, carrot and/or cucumber
DirectionsPreheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.Whisk 1 1/4 cups buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add chicken and stir to coat. Marinate in the refrigerator, stirring once or twice, for at least 30 minutes and up to 4 hours.Combine 2 teaspoons dill, 2 teaspoons chives, 1 teaspoon garlic powder, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place cornflakes in a shallow dish. Remove the chicken from the buttermilk and shake off the excess. Sprinkle the herb mixture all over the drumsticks, then roll them in the cornflakes, coating well. Transfer to the prepared baking sheet and coat all sides with cooking spray.Bake the drumsticks until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 30 to 40 minutes.Meanwhile, combine mayonnaise with the remaining 1/4 cup buttermilk, 1 teaspoon dill, 1 teaspoon chives and 1/2 teaspoon garlic powder in a small bowl. Serve the chicken with vegetables and the dipping sauce.Originally appeared: EatingWell.com, July 2017
Directions
Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.Whisk 1 1/4 cups buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add chicken and stir to coat. Marinate in the refrigerator, stirring once or twice, for at least 30 minutes and up to 4 hours.Combine 2 teaspoons dill, 2 teaspoons chives, 1 teaspoon garlic powder, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place cornflakes in a shallow dish. Remove the chicken from the buttermilk and shake off the excess. Sprinkle the herb mixture all over the drumsticks, then roll them in the cornflakes, coating well. Transfer to the prepared baking sheet and coat all sides with cooking spray.Bake the drumsticks until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 30 to 40 minutes.Meanwhile, combine mayonnaise with the remaining 1/4 cup buttermilk, 1 teaspoon dill, 1 teaspoon chives and 1/2 teaspoon garlic powder in a small bowl. Serve the chicken with vegetables and the dipping sauce.
Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
Whisk 1 1/4 cups buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add chicken and stir to coat. Marinate in the refrigerator, stirring once or twice, for at least 30 minutes and up to 4 hours.
Combine 2 teaspoons dill, 2 teaspoons chives, 1 teaspoon garlic powder, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place cornflakes in a shallow dish. Remove the chicken from the buttermilk and shake off the excess. Sprinkle the herb mixture all over the drumsticks, then roll them in the cornflakes, coating well. Transfer to the prepared baking sheet and coat all sides with cooking spray.
Bake the drumsticks until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 30 to 40 minutes.
Meanwhile, combine mayonnaise with the remaining 1/4 cup buttermilk, 1 teaspoon dill, 1 teaspoon chives and 1/2 teaspoon garlic powder in a small bowl. Serve the chicken with vegetables and the dipping sauce.
Originally appeared: EatingWell.com, July 2017
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Nutrition Facts(per serving)522Calories31gFat21gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
