Ingredients for Betty Crocker's Spicy Mexicali Drumsticks
- 1 cup buttermilk
- 2 tablespoons red pepper sauce
- 1 1/2 cups yellow cornmeal
- not used in recipe
- 8 chicken drumsticks
- 1 tablespoon vegetable oil
- salsa, for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Betty Crocker's Spicy Mexicali Drumsticks? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Betty Crocker's Spicy Mexicali Drumsticks
- Preheat oven to 400°F (200°C).
- Grease a 13x9x2 inch rectangular baking pan.
- In a medium bowl, whisk together 1 cup buttermilk and 2 tablespoons your favorite pepper sauce (e.g., Cholula, Frank's RedHot).
- In a large resealable plastic bag, combine 1 1/2 cups yellow cornmeal, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
- Dip each chicken drumstick into the buttermilk mixture, ensuring it's fully coated. Then, add it to the plastic bag with the cornmeal mixture and shake until evenly coated.
- Arrange the coated drumsticks in the prepared baking pan. Drizzle with 1 tablespoon of vegetable oil.
- Bake uncovered for 40-45 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
- Serve immediately with your favorite salsa and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
13g
Carbs
2g
