Spicy Chicken Drumsticks

Serves: 4
Total Calories: 442


2 pounds chicken drumsticks
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/3 cup buttermilk
1/4 teaspoon red pepper sauce
cooking spray


1. Heat oven to 400°. Spray rectangular pan, 13 X 9 X 2 inches, with cooking spray. Remove skin and fat from chicken.
2. Mix flour, cornmeal, cumin, chili powder and salt in heavy-duty resealable plastic food-storage bag. Mix buttermilk and pepper sauce in medium bowl. Dip chicken into buttermilk mixture, then place in bag. Seal bag and shake until evenly coated. Place in pan. Spray chicken lightly with cooking spray.
3. Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving

Calories 230 (Calories from Fat 45)
Fat 5g (Saturated 2g)
Cholesterol 105mg
Sodium 240mg
Carbohydrate 18g (Dietary Fiber 1g)
Protein 29g

% DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 18%

DIET EXCHANGES: 1 Starch, 4 Very Lean Meat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 442
Calories from Fat: 184

This Spicy Chicken Drumsticks recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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