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Ingredients
- 1 c. purchased ranch salad dressing
- 1 x (4.(5-oz) can Old El Paso minced green chilies
- 1/2 c. Pillsbury Best all-purpose or possibly bleached flour
- 1 x ((1.25-oz) package of Old El Paso taco seasoning mix
- 2 tsp oil
- 24 x chicken drummettes (about 2 pounds) Dry parsley flakes
Directions
- Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray.
- In blender container, combine salad dressing and chilies. Blend till smooth.
- Spoon into small serving bowl. Chill while preparing drummettes.
- Lightly spoon flour into measuring c.; level off. In shallow dish, combine flour and taco seasoning mix; mix well. Add in oil. Stir with fork till well combined. Coat drummettes with flour mix. Coat drummettes again to use all flour mix. Place on sprayed cookie sheet.
- Bake at 350 degrees for 15 min. Turn drummettes; bake 14 to 17 min more or possibly till chicken is fork-tender and juices run clear.
- Sprinkle parsley on salad dressing mixtures. Serve for dipping with hot drummettes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 506g | |
| Calories 671 | |
| Calories from Fat 233 | 35% |
| Total Fat 26.01g | 33% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.68g | |
| Cholesterol 383mg | 128% |
| Sodium 438mg | 18% |
| Potassium 1124mg | 32% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 102.39g | 164% |
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