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1
Pierce each chicken drumstick with a paring knife, 2-3 slits in the meatiest part of the chicken.
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2
In a large zip-lock bag, combine chicken, buttermilk, onion and garlic.
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3
Seal the bag.
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4
Shake the bag to coat the chicken, and refrigerate for 1 hour.
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5
Preheat oven to 425 F .
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6
Spray a wire rack with cooking spray and place on a rimmed baking sheet (if you dont have a wire rack, line a rimmed baking sheet with aluminum foil).
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7
Combine panko, Parmesan cheese, and chives in a shallow bowl.
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8
Remove chicken from zip-lock bag and discard marinade.
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9
Sprinkle chicken with salt and pepper.
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10
Dredge each piece of chicken in the panko mixture, pressing to adhere panko to the chicken.
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11
Lightly spray each panko-coated chicken drumstick with cooking spray and arrange on the wire rack (or aluminum foil).
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12
Bake for 30 minutes or until chicken is done.
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13
If you are not using a wire rack you will need to turn the chicken halfway through the cooking process.
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14
While chicken is cooking, prepare the dipping sauce.
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15
Combine mayonnaise, yogurt, honey and two types of mustard in a small bowl.
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16
Serve sauce with chicken.
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17
Chicken can be served warm or cold.
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18
Recipe from Cooking Light (The Weeknight Chicken Cookbook 2014, page 53).
