 | | Directions |
- Add the Greek yogurt, mustard and garlic to a resealable plastic bag; squeeze ingredients I the bag until they are blended.
- Add the chicken legs to the bag, seal tightly and rotate bag around to evenly coat the drumsticks; refrigerate overnight or for at least 8 hours.
- Preheat the oven to 425° F.
- Add the wheat flour, paprika, baking powder, salt and pepper to another resealable bag; toss ingredients in the bag to mix.
- Remove drumsticks from the yogurt mixture and place in the bag with the wheat flour mixture. Close the bag and shake to coat the drumsticks.
- Place a wire rack on a cookie sheet and place the coated drumsticks on the rack.
- After the drumsticks are all on the rack, use a pastry brush and coat the drumsticks with canola oil.
- Place the drumsticks in the preheated oven and bake for 45 to 50 minutes. The drumsticks should be 180° when checked with a thermometer.
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Prep Time: 40 minutes
Cook Time: 45 minutes
Container: Baking sheet and wire rack
|  | | Ingredients | | - | | 1 cup Greek yogurt, plain |
| - | | 1 tablespoon Dijon mustard |
| - | | 2 teaspoons minced garlic |
| - | | 8 drumsticks |
| - | | 1/2 cup wheat flour |
| - | | 1 1/2 teaspoons paprika |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | Canola oil |
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