|Serving Size||½ of recipe|
|Total Fat||5 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||11 g|
|Dietary Fiber||0.5 g|
|Marinating Time||1-2 hours|
|Low-fat buttermilk||½ cup|
Chicken drumsticks, skin removed
|All-purpose flour||¼ cup|
|Freshly ground pepper||¼ teaspoon|
|Dry mustard powder||½ teaspoon|
|Onion powder||½ teaspoon|
Use kitchen scissors to easily remove the skin from the chicken.
- Place buttermilk and chicken in a resealable plastic bag. Toss to combine and place in the refrigerator to marinate for 1-2 hours.
- Preheat oven to 450˚F.
- Combine flour, salt, pepper, dry mustard powder, onion powder, and paprika in another resealable plastic bag; transfer chicken to this bag, discarding excess marinade, and toss to coat with the flour mixture.
- Place chicken on a baking sheet lined with parchment paper or treated with cooking spray. Bake for 35 minutes, or until cooked through, turning half way through.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.