2 large egg whites
3 Tbsp honey-Dijon mustard
2 cups plain panko crumbs (we used Progresso)
1 tsp ground ginger
1/2 tsp garlic powder
8 skinless chicken drumsticks (about 2 1/4 lb)
- Heat oven to 475ºF. You’ll need a rimmed baking sheet lined with foil and coated with nonstick spray.
- Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
- Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.