Spicy Mexicali Drumsticks with Crunchy Cornmeal Coating

Betty Crocker’s Spicy Mexicali Drumsticks

This recipe for Betty Crocker’s Spicy Mexicali Drumsticks will bring the bold flavors of the southwest straight to your kitchen. Perfect for a quick dinner or gathering, these drumsticks are juicy, crispy, and full of heat. The buttermilk and cornmeal coating ensures a crunchy exterior, while the spicy salsa drizzle gives a zesty finish to every bite. Whether you’re hosting a family meal or preparing a quick weeknight dinner, this dish is sure to become a favorite.

Recipe Information

Ingredients

Nutritional Information (per serving)

Instructions

1. Preheat Oven:
   Begin by preheating your oven to 400°F (200°C). This ensures that your drumsticks bake evenly and get that perfect crispy texture.

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2. Prepare the Pan:
   Grease a 13x9x2-inch rectangular baking pan with a light layer of oil or non-stick spray. This will help the drumsticks crisp up nicely without sticking to the pan.

3. Mix the Buttermilk Coating:
   In a medium-sized bowl, combine 1/3 cup buttermilk and 2 tablespoons hot pepper sauce. This mixture will not only tenderize the chicken but also add an extra layer of flavor. Stir well to combine.

4. Prepare the Cornmeal Coating:
   In a large resealable plastic bag, mix 1/4 cup cornmeal with 1 3/4 teaspoons seasoning mix. You can use a pre-made seasoning blend or a combination of chili powder, garlic powder, and paprika for a smoky, spicy flavor. Seal the bag and shake to distribute the spices evenly.

5. Coat the Chicken:
   Dip each chicken drumstick into the buttermilk mixture, making sure it is completely covered. Then, transfer the coated chicken to the plastic bag and shake to coat thoroughly with the cornmeal mixture. This double coating ensures that each drumstick will have a crunchy, flavorful crust.

6. Place in the Baking Pan:
   Arrange the coated drumsticks in the prepared baking pan. Drizzle 2 teaspoons of oil over the top of the chicken to help it brown and crisp as it bakes.

7. Bake the Drumsticks:
   Bake the drumsticks uncovered for 40 to 45 minutes. Be sure to turn them halfway through the cooking time to ensure they cook evenly. The drumsticks are done when the juices run clear, and there is no pink in the thickest part of the meat.

8. Serve with Salsa:
   Once cooked, remove the drumsticks from the oven and allow them to rest for a few minutes. Serve with 2/3 cup of salsa for an added kick of flavor. You can choose a mild or spicy salsa depending on your preference.

Tips for the Perfect Drumsticks:

• For Extra Crunch: After coating the chicken in buttermilk and cornmeal, you can refrigerate the drumsticks for about 30 minutes before baking. This will help the coating set and result in an even crispier texture.
• Spicy Kick: Adjust the level of heat by adding more or less pepper sauce to the buttermilk mixture. If you like your food extra spicy, you can add some chili flakes or a few dashes of hot sauce to the cornmeal coating.
• Serve with Sides: These drumsticks pair wonderfully with sides like Mexican rice, grilled vegetables, or a fresh guacamole dip.

This Betty Crocker’s Spicy Mexicali Drumsticks recipe is perfect for any occasion, whether you’re preparing a casual weeknight dinner or serving something special at a weekend BBQ. The tangy buttermilk, crispy cornmeal coating, and spicy salsa make these drumsticks irresistible to all ages. Try this recipe from lovewithrecipes.com and let it become a staple in your home.