Picnic Drumsticks

Picnic Drumsticks
44
4 Reviews
Chicken drumsticks with a crispy onion crust can be served hot or cold with a fresh sour cream-cucumber dip.
20 min
Prep Time
2:05
Total Time
4 servings

Ingredients

Chicken

1/3 cup
Land O Lakes® Butter
1/3 cup
crushed saltine crackers
2 tablespoons
onion soup mix
8
chicken drumsticks

Dip

1 medium (1 cup)
cucumber, peeled, chopped
1 cup
light sour cream
1 1/2 teaspoon
chopped fresh chives
1/2 teaspoon
salt
1/2 teaspoon
dried dill weed

Directions

  1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan.
  2. Combine crushed crackers and onion soup mix in shallow bowl. Coat chicken drumsticks with melted butter, then press into crumb mixture.
  3. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake 45-55 minutes or until no longer pink and juices run clear.
  4. Combine all dip ingredients in bowl; mix well. Cover; refrigerate at least 1 hour.
  5. Serve chicken hot or cold with dip.

Recipe Tips

Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Nutrition Facts (1 serving)

Calories
410
Cholesterol
135mg
Carbohydrates
15g
Protein
30g
Fat
25g
Sodium
1110mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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!

Rating

Great recipe and very easy.

Rating

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.

Rating

A bit too salty, but worth keeping and making again.

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