Panko-Crusted Chicken Drumsticks With Honey-Mustard Dipping Sauce

• 8 chicken drumsticks, skinned
• 1/2 cup whole buttermilk
• 2 tablespoons grated onion
• 1 tablespoon grated garlic
• Cooking spray
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 3/4 cup panko (Japanese breadcrumbs)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 2 tablespoons minced fresh chives
• 2 tablespoons canola mayonnaise
• 2 tablespoons plain fat-free Greek yogurt
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons yellow mustard
• 1/2 teaspoon Dijon mustard

1. Using a paring knife, cut 3 slits in the meatiest portion of each drumstick. Place buttermilk, onion, garlic, and drumsticks in a large zip-top plastic bag; refrigerate 1 hour.
2. Preheat oven to 425u0b0.
3. Place a rack on a jelly-roll pan; coat the rack with cooking spray. Remove the drumsticks from the bag; discard the marinade. Sprinkle the drumsticks with pepper and salt. Combine panko, cheese, and chives in a shallow dish. Dredge each drumstick in panko mixture. Arrange drumsticks in a single layer on the rack; coat drumsticks lightly with cooking spray. Bake drumsticks at 425u0b0 for 30 minutes or until chicken is done.
4. Combine mayonnaise and remaining ingredients in a small bowl. Serve sauce with chicken.

chicken, buttermilk, onion, garlic, cooking spray, black pepper, salt, parmesan cheese, fresh chives, canola mayonnaise, yogurt, honey, yellow mustard, mustard

Taken from www.myrecipes.com/recipe/panko-crusted-chicken-drumsticks (may not work)