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    Spicy Cancun Drumsticks


    Source of Recipe


    Betty Crocker's Low-Fat

    List of Ingredients





    8 chicken drumsticks (about 1-3/4 lb)
    pounds)
    1/3 cup all-purpose flour
    1/3 cup yellow cornmeal
    1/4 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1/8 teaspoon ground cloves
    1/3 cup buttermilk
    1/4 teaspoon red pepper sauce

    Recipe



    Heat oven to 400ºF. Spray rectangular pan, 13 X 9 X 2 inches, with vegetable oil or nonstick cooking spray. Remove skin and fat from chicken drumsticks. Mix remaining ingredients except buttermilk, pepper sauce and oil in large plastic bag. Mix buttermilk and pepper sauce. Dip chicken in buttermilk mixture; shake in bag to coat with cornmeal mixture. Place in pan. Spray chicken lightly with oil or drizzle with 2 teaspoons oil. Bake uncovered 40 to 45 minutes or until juices run clear. Serves 4.

    MICROWAVE DIRECTIONS: Spray rectangular microwavable dish, 12 X 7-1/2 X 2 inches, with vegetable oil or nonstick cooking spray. Prepare chicken as directed. Arrange chicken, thickest parts to outside edges, in dish. Cover loosely and microwave on high 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until juices run clear.

 

 

 

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