Picnic Chicken Drumsticks

2 cups lowfat buttermilk 
1½ tablespoons chopped thyme 

1 tablespoon fine sea salt
½ teaspoon freshly ground black pepper 
4 cloves garlic
½ cup chopped yellow onion
8 chicken drumsticks
2 cups whole wheat breadcrumbs
1 cup whole wheat flour
4 eggs, beaten
Canola oil cooking spray 

Purée buttermilk, thyme, salt, pepper, garlic and onion in a blender; transfer to a medium bowl. Add chicken, toss to coat, cover and chill, tossing once or twice, for 8 hours or overnight.
Preheat oven to 375°F and line a large baking sheet with parchment paper. Arrange breadcrumbs, flour and eggs in three wide, shallow dishes. Drain chicken, discarding marinade. Working with one piece at a time, dredge chicken in flour, then eggs, and then breadcrumbs, shaking off any excess. Arrange on baking sheet, spray all over with cooking spray and bake until golden brown and cooked through, about 40 minutes. (For deeper, golden brown color, finish the chicken under the broiler for a few minutes before serving, if desired.)

This recipe serves 4-6 (or maybe less because of how yummy it is!). You could also use a wheat cereal in place of half of the breadcrumbs. Find the recipe here.

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