Betty Crocker's Spicy Mexicali Drumsticks

This is from Betty Crocker's Good and Easy Cookbook.
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
3
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ingredients
- 1⁄3 cup buttermilk
- 1⁄4 teaspoon red pepper sauce
- 2⁄3 cup cornmeal
- 2 teaspoons taco seasoning mix
- 1 3⁄4 lbs chicken drumsticks
- 2 teaspoons vegetable oil
- salsa, if desired
directions
- Heat oven to 400.
- Grease rectangular pan, 13x9x2.
- Mix buttermilk and pepper sauce in medium bowl.
- Mix cornmeal and seasoning mix in large plastic bag.
- Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture.
- Place in pan & drizzle with oil.
- Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve with salsa.
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RECIPE MADE WITH LOVE BY
@piranhabriana
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@piranhabriana
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"This is from Betty Crocker's Good and Easy Cookbook."
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Very nice drumsticks!! love the taco taste and the pepper sauce in the buttermilk gave them a very nice twang with a little bite. I used skinless drumsticks with all visable fat removed. Worked very well and the timing was right on, cooked perfectly in 45 minutes. Thanks for sharing an easy, tasty chicken recipe.
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Delightful! Did this for lunch the other day. My guest and I were both pleased. I used skinned and de-fatted thighs instead of legs and Kittencal's Super Homemade Taco Mix #76616 instead of the packaged stuff. Instead of drizzling the oil I sprayed the thighs with peanut oil from an pump-up oil sprayer.As long as I had the oven on I prepared Jenpo's 'Red Bliss' roasted potatoes and added them to the oven during the last 10 minutes. I served it all with cole slaw and a nice Sangria. Thanx for posting this great recipe. Pierre