Crunchy oven-fried drumsticks
Fat free buttermilk
2 medium clove(s), crushed through a press
Uncooked, chicken drumstick(s), skinless with bone
1½ pound(s), 6 (1/4-pound drumsticks)
Whole wheat Panko breadcrumbs
Grated Parmesan cheese
2 tsp, chopped, or 3/4 tsp dried
- Combine buttermilk, garlic, and salt in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.
- Place rack in lower third of oven and preheat oven to 400°F. Line baking sheet with foil; spray with nonstick spray.
- Mix together panko, Parmesan, thyme, and cayenne on sheet of wax paper. Remove chicken from marinade; discard marinade. Coat drumsticks, one at a time, in panko mixture, pressing gently so it adheres. Lightly spray drumsticks with nonstick spray and place on prepared baking sheet.
- Bake until browned and instant-read thermometer inserted into drumstick (not touching bone) registers 165°F, about 35 minutes.
- Per serving: 1 drumstick