This fabulous chicken recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it’s been lightened up and baked, not fried!
—KIMBERLY WALLACE DENNISON, OH
PREP: 20 MIN. + MARINATING • BAKE: 40 MIN. • MAKES: 4 SERVINGS
1 cup fat-free plain Greek yogurt
1 tablespoon Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks (4 ounces each), skin removed
1/2 cup whole wheat flour
1 1/2 teaspoons paprika
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
Olive oil-flavored cooking spray
1. In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Preheat oven to 425°. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove the chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180°.
Per 2 chicken drumsticks: 227 cal., 7g fat (1g sat. fat), 81mg chol., 498mg sod., 9g carb. (2g sugars, 1g fiber), 31g pro.
Diabetic Exchanges: 4 lean meat, 1/2 starch.