Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce

8 chicken drumsticks, skinned
1/2 c whole buttermilk
2 T grated onion
1 T grated garlic
cooking spray
1/4 tsp black pepper
1/8 tsp salt
3/4 c panko
1 oz (about 1/4 c) parmesan
2 T minced chives
2 T mayo
2 T Greek yogurt
1 1/2 tsp honey
1 1/2 tsp yellow mustard
1/2 tsp dijon mustard

Step 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.

Step 2

Preheat oven to 425°.

Step 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 425° for 30 minutes or until chicken is done.

Step 4

Combine mayonnaise and remaining ingredients in a small bowl. Serve sauce with chicken.