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Ingredientes
- 1 1/2 c. plain lowfat yogurt(1/2 c.)
- 1/2 c. lemon juice (2 T)
- 6 cloves garlic chopped (2 cloves)
- Salt to taste
- 1 teaspoon warm red pepper sauce (dash)
- 1 teaspoon cayenne (grnd red) pepper, divided (dash)
- 30 chicken drumsticks, skinned (5-6 lbs.)
- 3 c. finely crushed saltine crackers (about 6 dozen (1 c.)
- 2 T dry oregano, crumbled (2 teaspoon)
- 1 T each dry mustard and paprika (1 teaspoon)
- 6 T (3/4 stick) unsalted butter, melted (2 T)
Direcciones
- In a medium-size bowl put together the yogurt, lemon juice, garlic, 1/2 tsp of the salt, hot red pepper sauce and 1/2 tsp of the cayenne pepper. Divide among 2 shallow, 2-quart baking dishes or possibly pour into a large enamel or possibly stainless steel baking pan. Add in the drumsticks and coat well with the mix; cover and chill for at least 3 and up to 24 hrs.Heat oven to 375 degrees. Meanwhile, in a large brown paper bag put together cracker crumbs, oregano, mustard, paprika and remaining salt and cayenne pepper. Shake the drumsticks in the bag to coat with the crumbs.
- Arrange in w (15 1/2 x 10 x 1 inch) baking pans lined with aluminum foil and drizzle with melted butter. Bake, uncovered, for 45 min or possibly till fork-tender and golden. Serve hot or possibly at room temperature. (If you like, the chicken can be cooled to room temperature, wrapped in aluminum foil and refrigerated for up to 3 days.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 124 | 36% |
| Total Fat 13.94g | 17% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.09g | |
| Cholesterol 98mg | 33% |
| Sodium 472mg | 20% |
| Potassium 449mg | 13% |
| Total Carbs 28.04g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.62g | 2% |
| Protein 27.31g | 44% |
