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Crispy Baked Drumsticks with Mustard, Honey Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These "lovely legs" were very crispy, almost as though there was skin left on them, however I always buy chicken legs without the skin.

I added a mustard and honey sauce over these and this went very well with the tender, free range legs!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 3

½ cup bread crumbs
½ tsp paprika powder
½ tsp onion powder
¼ tsp salt
1 egg
6 chicken drumsticks -lovely legs - no skin (I always use free range)
4 - 5 tsp oil
¼ cup low fat yogurt
2 tbsp Dijon mustard
2 tbsp honey

Note: I made a bit much sauce, so you could easily make 8 drumsticks to serve 4 people.

Preheat the oven to 230°/210 fan forced. Spray a wire rack with cooking oil and put it over a rimmed tray. I put some foil on the tray so I would not have to wash it!

Mix the bread crumbs, paprika, onion powder and salt in a shallow dish or on paper towel.

Drizzle the oil in the middle of this, and mix it with a fork until the oil is mixed right through.


Beat the egg slightly in another dish - big enough so you can dip the chicken legs into.

Dip the drumstick into the egg, then into the bread crumb mixture until they are all evenly coated on all sides.


Put the chicken onto the prepared wire rack.


Bake until golden for about 30 minutes by which time the outside should be nice and crispy and the inside tender.

They should look brown like this

For the sauce - combine the mustard, yogurt, honey and some pepper in a small bowl.


Serve the sauce over the chicken.

I ate this the second night with my tuna and anchovy pate.


The sauce could be made up to several days ahead, and this dish is lovely heated up in the oven for several more days.

#Make ahead
#Party food
#Hot or cold
#Chicken legs
I like this Recipe - 4
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