Chicken Drumsticks with Honey Mustard Sauce

Chicken Drumsticks with Honey Mustard Sauce
Chicken Drumsticks with Honey Mustard Sauce
By: Cox's Honey
Servings: 10


  • 10 (about 2 lbs.) – chicken drumsticks
  • ½ cup – low-fat buttermilk
  • 1½ teaspoon – Cox’s Honey
  • ¼ teaspoon – salt
  • 1 cup – panko (Japanese) breadcrumbs


  • ¼ cup – Cox’s Honey
  • ¼ cup – mustard (Dijon, yellow or whatever you have)
  • ¼ cup – greek yogurt
  • 2 tablespoons – low-fat (not fat-free) mayonnaise
  • ¼ teaspoon – smoked paprika


Preheat oven to 400°F. To skin chicken, gently slip your finger between skin and chicken meat to loosen skin; using a pair of kitchen scissors, make 1 cut from meaty end about 2 to 3 inches down (not quite to bone end – leaving about 1 inch of skin still on the bone). Then cut around bone end to remove skin. (This process is much easier than removing all the skin on the bottom of the bone.) In a large bowl, whisk together buttermilk, 1½ teaspoons honey and salt. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400°F for 40 minutes or until done, turning after 20 minutes. While chicken is baking, mix together ¼ cup honey and remaining sauce ingredients. Serve with chicken.


Recipe provided courtesy of the National Honey Board



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