Garlic Crumbled Chicken Drumstick

INGREDIENTS

1 ½ c. plain yogurt
½ c. lemon juice
6 cloves garlic minced
Salt to taste
1 teaspoon. hot red pepper sauce (dash)
1 teaspoon. (ground red) pepper, divided (dash)
30 chicken drumsticks, skinned
3 c. finely crushed saltine crackers (about
6 dozen (1 c.)
2 tablespoon. dried oregano, crumbled (2 teaspoon.)
1 tablespoon. each dry mustard and paprika (1 teaspoon.)
6 tablespoon. (¾ stick) unsalted butter, melted
(2 tablespoon.)

METHOD

In a medium-size bowl combine the yogurt,
lemon juice, garlic, ½ teaspoon of the
salt, hot red pepper sauce and ½ teaspoon
of the pepper. Divide among 2 shallow, 2-
quart baking dishes or pour into a large
enamel or stainless steel baking pan. Add
the drumsticks and coat well with the
mixture; cover and refrigerate for at least
3 and up to 24 hours.
Heat oven . Meanwhile, in a large brown
paper bag combine cracker crumbs, oregano,
mustard, paprika and remaining salt and
cayenne pepper. Shake the drumsticks in the
bag to coat with the crumbs.

Arrange in baking pans lined with aluminum
foil and drizzle with melted butter. Bake,
uncovered, for 45 minutes or until fork-
tender and golden brown. Serve hot or at
room temperature. (If desired, the chicken
can be cooled to room temperature, wrapped
in aluminum foil and refrigerated for up to
3 days.)

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