Panko Oven "Fried" Chicken

Panko Oven "Fried" Chicken from
Top Ate on Your Plate

Serves 4

Ingredients

• 8 chicken drumsticks, skin removed 
• ½ cup buttermilk 
• 2 cloves garlic, grated 
• 1/8 Vidalia onion, grated 
• salt and pepper to taste 
• ¾ cup panko bread crumbs 
• ¼ cup grated Parmesan cheese 
• 1 sprig of rosemary, stem removed, chopped 
• Dipping Sauce
• 2 tablespoons mayonnaise 
• 2 tablespoons plain fat-free Greek yogurt 
• 1 1/2 teaspoons honey 
• 1 1/2 teaspoons yellow mustard 
• 1/2 teaspoon Dijon mustard 
• ½ tsp apple cider vinegar 

Directions

1. Using a paring knife, cut 3 slits in the meatiest portion of each drumstick. Place buttermilk, onion, garlic, and drumsticks in a large zip-top plastic bag; refrigerate 1 hour. 
2. Preheat oven to 425°. 
3. Place a rack on a jelly-roll pan; coat the rack with cooking spray. Remove the drumsticks from the bag; discard the marinade. Sprinkle the drumsticks with pepper and salt. 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. Bake drumsticks at 425° for 30 minutes or until chicken is done. 
4. Combine mayonnaise, yogurt, mustards and apple cider vinegar in a small bowl. Serve as a dipping sauce with chicken. 

Note: When prepared with chicken tenders, this recipes makes killer chicken fingers!


Adapted from Cooking Light