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8 chicken drumsticks (about
1-3/4 pounds)
2/3 cup stone-ground or degerminated
cornmeal
1 teaspoon ground cumin
1 teaspoon chile powder
1/4 teaspoon salt
1/3 cup nonfat buttermilk
1/4 teaspoon red pepper sauce
2 teaspoons vegetable oil
Casera Sauce, if desired
Heat oven to 400 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Remove skin and fat from chicken drumsticks. Mix cornmeal, cumin, chile powder and salt in large plastic bag. Mix buttermilk and pepper sauce in medium bowl. Dip drumsticks in buttermilk mixture; shake in bag to coat with cornmeal mixture. Place in pan. Drizzle with 2 teaspoons oil or spray lightly with oil. Bake uncovered 40 to 45 minutes or until juices run clear. Serve with Casera Sauce if desired. 4 servings
1-3/4 pounds)
2/3 cup stone-ground or degerminated
cornmeal
1 teaspoon ground cumin
1 teaspoon chile powder
1/4 teaspoon salt
1/3 cup nonfat buttermilk
1/4 teaspoon red pepper sauce
2 teaspoons vegetable oil
Casera Sauce, if desired
Heat oven to 400 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Remove skin and fat from chicken drumsticks. Mix cornmeal, cumin, chile powder and salt in large plastic bag. Mix buttermilk and pepper sauce in medium bowl. Dip drumsticks in buttermilk mixture; shake in bag to coat with cornmeal mixture. Place in pan. Drizzle with 2 teaspoons oil or spray lightly with oil. Bake uncovered 40 to 45 minutes or until juices run clear. Serve with Casera Sauce if desired. 4 servings