Chicken Drumsticks
The dark meat in chicken drumsticks has more fat than white breast meat, but removing the skins helps and they’re delicious marinated.
Number of Servings: 6
Serving Size: 2 drumsticks
Ingredients:
medium onion, chopped - 1
garlic cloves, sliced - 2
red wine vinegar - 1/4 cup
Dijon mustard - 2 tbsp
olive oil - 1 tbsp
salt (optional) - 1/2 tsp
pepper, ground black - 1/4 tsp
chicken legs, skinned - 12
dry bread crumbs - 2 cups
-
Preheat oven to 350 degrees.
-
In a blender or food processor, puree onion , garlic , vinegar , mustard, olive oil, salt, and pepper.
-
In a large bowl , add drumsticks and cover with marinade, turning to coat. Cover and refrigerate for 15 minutes.
-
Remove drumsticks from marinade and roll in bread crumbs, coating well.
-
Arrange drumsticks in the bottom of a shallow baking dish. Bake for 25-30 minutes or until done.
Exchanges Per Serving
1 1/2 starch 3 lean meat
Nutrition Information - Amount per serving
Calories 280
Calories from Fat 75
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 77 mg
Sodium 391 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 3 g
Protein 28 g
B-man 