- 2 tablespoons each mayonnaise, canola oil and prepared mustard
- 1/2 cup crushed butter-flavored crackers
- 1 teaspoon chili powder
- 4 chicken legs, skin removed
- In a small bowl, combine mayonnaise, oil and mustard. In a plastic bag, combine crackers and chili powder. Dip chicken legs in mustard mixture, then shake in crumbs.
- Place in a greased 8-in. square baking dish. Bake, uncovered at 400° for 35-40 minutes or until juices run clear. Yield: 2 servings.
Originally published as Mustard Drumsticks for Two in Country Chicken Cookbook 1995, p31
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