Panko Crusted Chicken Drumsticks with Honey Mustard Sauce

Hands on - 20 minutes, Total - 1 hr 50 minutes
Serves 4

8 drumsticks, skinned (hold skin with paper towel and pull off)
1/2 cup whole buttermilk
2 tbsp grated onion
1 tbsp grated garlic
cooking spray
1/4 tsp black pepper
1/8 tsp salt
1 cup panko breadcrumbs
1 oz parmesan, grated (about 1/4 cup)
2 tbsp minced fresh chives

Sauce: 
2 tbsp canola mayo
2 tbsp plain fat-free Greek yogurt
1 1/2 tsp honey
1 1/2 tsp yellow mustard
1/2 tsp Dijon mustard

Using a paring knife, cut 3 slits in the meatiest portion of each drumstick. Place buttermilk, onion, garlic, and drumsticks into a large Ziploc bag and refrigerate 1 hour.

Preheat oven to 425. Place a rack on a jelly-roll pan and coat the rack with cooking spray. Remove drumsticks from the bag and discard marinade. Sprinkle the drumsticks with salt and pepper. Combine panko, chives, and cheese in a shallow dish. Dredge each drumstick in the panko mixture. Lay on the rack and coat drumsticks lightly with cooking spray. Bake at 425 for 30-45 minutes, until chicken is done. Watch the drumsticks and turn periodically if top is getting too brown.

Combine sauce ingredients in a bowl and serve with the chicken.