Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Chicken drumsticks with a crispy onion crust can be served hot or cold with a fresh sour cream-cucumber dip.
Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan.
Combine crushed crackers and onion soup mix in shallow bowl. Coat chicken drumsticks with melted butter, then press into crumb mixture.
Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake 45-55 minutes or until no longer pink and juices run clear.
Combine all dip ingredients in bowl; mix well. Cover; refrigerate at least 1 hour.
Serve chicken hot or cold with dip.
Dietary Fiber: <1g
My family likes white meat. I used this recipe with boneless Chicken Brest halves, cut in half again. These are some very picky eaters mind you. They were wary of how it looked, however, there was not one piece left! I served with broccoli, and did not make the dipping sauce, as I did not have the ingredients. A successful family dinner that was not difficult to make. Thank you!
Great recipe and very easy.
These are very tasty and easy "fried" chicken drumsticks that I make often. I put the onion soup mix into the plastic bag with the crackers and then crush it all togther for more uniform coating. I make extra so we can have them hot for one meal and then cold in the next day's lunch with a salad.
A bit too salty, but worth keeping and making again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1990
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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