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Spicy Cancun Drumsticks

Categories:
tex-mex, main dishes, chicken, luncheon

8 chicken drumsticks (about 1-3/4
pounds)
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon chopped fresh or
1/4 teaspoon dried oregano
1 teaspoon chopped fresh or
1/4 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/4 teaspoon red pepper sauce
Vegetable oil

Heat oven to 400 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with vegetable oil or nonstick cooking spray. Remove skin and fat from chicken drumsticks. Mix remaining ingredients except buttermilk, pepper sauce and oil in large plastic bag. Mix buttermilk and pepper sauce. Dip chicken in buttermilk mixture; shake in bag to coat with cornmeal mixture. Place in pan. Spray chicken lightly with oil or drizzle with 2 teaspoons oil. Bake uncovered 40 to 45 minutes or until juices run clear. 4 SERVINGS (2 DRUMSTICKS EACH). MICROWAVE DIRECTIONS: Spray rectangular microwavable dish, 12 X 7-1/2 X 2 inches, with vegetable oil or nonstick cooking spray. Prepare chicken as directed. Arrange chicken, thickest parts to outside edges, in dish. Cover loosely and microwave on high 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until juices run clear.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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