Despite the marinade and cook time, this recipe was easy! Some people marinate their chicken in buttermilk – I can’t stand the stuff. These puppies were marinated in plain Greek yogurt among other things listed nicely for you below. Baked in a seasoned Panko and Parmesan crust, they were delightfully crunchy and tasty.
6 ounces plain Greek yogurt
2 tablespoons milk
1 small white onion, peeled and grated
4 cloves garlic, minced
1 teaspoon seasoning salt
1 teaspoon black pepper
1 ½ cup Panko bread crumbs
1/4 cup Italian bread crumbs
1 cup parmesan, grated
1/4 cup chives, chopped
2 teaspoons paprika
Using a small knife, poke a few holes in each drumstick and place in a large bowl.
Add yogurt, milk, onion, garlic, salt and pepper to the chicken. Cover and refrigerate for 2 hours or more.
Preheat oven to 425°F.
Place a rack on a large pan or cookie sheet and coat with cooking spray.
In a shallow dish, combine both breadcrumbs with Parmesan, chives and paprika.
Dredge each drumstick in Panko mixture and arrange in a single layer on the rack.
Bake for 30 minutes or until chicken is done.