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Prep 20min
Total1hr5min
Servings5
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Ingredients
2
pounds chicken drumsticks
1/3
cup Gold Medal™ all-purpose flour
1/3
cup yellow whole-grain cornmeal
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
1/4
teaspoon salt
1/3
cup buttermilk
1/4
teaspoon red pepper sauce
Cooking spray
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Steps
1
Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Remove skin and fat from chicken.
2
Mix flour, cornmeal, cumin, chili powder and salt in heavy-duty resealable plastic food-storage bag. Mix buttermilk and pepper sauce in medium bowl. Dip chicken into buttermilk mixture, then place in bag. Seal bag and shake until evenly coated. Place chicken in pan; spray chicken lightly with cooking spray.
3
Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Crispy, crunchy chicken doesn't have to be deep-fried to be delicious! To keep saturated fat low, prepare meats without adding extra fat. Baking, grilling, broiling, boiling, steaming and braising all are forms of cooking that don’t add extra fat and calories.
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