Perfect for a picnic or the buffet table-- this orange chicken has a delightful citrus crunch.Want lemon chicken instead? Substitute lemon juice and zest for the orange juice and zest. Can be made 1 day in advance. Cover tightly Baked Orange Chicken Drumettes For 10-12 drumettes 2 tablespoons orange juice 2 tablespoons Dijon mustard 1/4 teaspoon salt 3/4 cup whole wheat or white cracker crumbs 1 tablespoon grated orange zest 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper Pinch ground red pepper (optional) 10-12 chicken drumettes, excess skin and fat removed Preheat oven to 350 F. Spray a nonstick baking sheet with cooking spray. In a small bowl combine the juice, mustard and salt. On a sheet of wax paper or paper plate, combine the cracker crumbs, zest, onion and garlic powder and black pepper and red pepper, if using. Coat each drumette with the mustard mixture and dredge in the crumbs, pressing firmly to thoroughly coat. Bake 15 minutes, turn over and bake until golden, crunchy and cooked through, about 10 minutes.
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