Panko-Crusted Chicken with Honey Mustard Dipping Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 chicken drumsticks, skinned
  • ½ cup whole buttermilk
  • 2 Tablespoons grated onion
  • 1 Tablespoon grated garlic
  • cooking spray
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • ¾ cup Panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan cheese
  • 2 Tablespoons minced fresh chives
  • 2 Tablespoons canola mayonnaise
  • 2 Tablespoons plain fat-free Greek yogurt
  • 1½ teaspoons honey
  • 1½ teaspoons yellow mustard
  • ½ teaspoon Dijon mustard
  1. Pierce each chicken drumstick with a pairing knife, 2-3 slits in the meatiest part of the chicken. In a large zip-lock bag, combine chicken, buttermilk, onion, and garlic. Shake in the bag to coat the chicken, and refrigerate for 1 hour.
  2. Preheat oven to 425F . Spray a wire rack with cooking spray and place on a rimmed baking sheet. (if you don't have a wire rack, line a baking sheet with aluminum foil.)
  3. Combine Panko, Parmesan cheese, and chives in a shallow bowl. Remove chicken from zip-lock bag and discard marinade. Sprinkle chicken with salt and pepper. Dredge each piece of chicken in the Panko mixture, pressing to adhere panko to the chicken.
  4. Lightly spray each Panko coated chicken drumstick with cooking spray and arrange on wire rack (or aluminum foil).
  5. Bake for 30 min. or until chicken is done. (if you are not using a wire rack you will need to turn the chicken half way through the cooking process).
  6. While chicken is cooking, prepare the dipping sauce. Combine mayonnaise, yogurt, honey and two types of mustard in a small bowl. Serve sauce with chicken.
Chicken can be served warm or cold.
Recipe by Simple Healthy Kitchen at