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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The dark meat in chicken drumsticks has more fat than white breast meat. Removing the skins helps. Plus, the drumsticks are delicious when marinated. From the American Diabetes Association. medium onion, chopped garlic, red wine vinegar, Dijon mustard, olive oil. salt, ground black pepper, dry bread crumbs breadcrumbs cvt Ingredients:
1/10 g (1 medium) onion, chopped, zeroed |
1/10 g (2 cloves) garlic, sliced, zeroed |
2 tbsp dijon mustard, zeroed |
1 tbsp olive oil, zeroed |
1/2 tsp salt (optional), zeroed |
1/4 tsp ground black pepper, zeroed |
510 g cooked dark meat, net from 12 fresh skinless chicken legs |
2 cup dry bread crumbs |
Directions:
1. Preheat oven to 350 degrees F.
2. In a blender or food processor, puree onion, garlic, vinegar, mustard, olive oil, salt and pepper.
3. In a large bowl, add drumsticks and cover with marinade, turning to coat. Cover and refrigerate for 15 minutes.
4. Remove drumsticks from marinade and roll in bread crumbs, coating well.
5. Arrange drumsticks in the bottom of a shallow baking dish. Bake for 25-30 minutes or until done.
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