Ingredients
- 1 cup ranch salad dressing
- 1 can (4.5 oz.) Old El Paso chopped green chiles
- 1/2 cup all-purpose flour
- 1 pkg. (1.25 oz.) Old El Paso taco seasoning
- 2 tsp. pure Canola oil
- 24 chicken drummettes, about 2 pounds
- Parsley flakes
Directions
Heat oven to 350 degrees F. Spray large cookie sheet with no-stick cooking spray. In blender, place dressing and chiles. Cover, blend on medium speed until smooth. Spoon into small serving bowl. Refrigerate while making drummettes. In a shallow dish, mix flour and taco seasoning mix. Stir in the oil with fork. Coat drummettes with flour mixture. Coat drummettes again to use up the flour mixture. Place on cookie sheet. Bake 15 minutes. Turn drummettes; bake 14 to 17 minutes longer or until juice of chicken is clear when thickest part is cut to bone. Sprinkle parsley flakes on dressing mixture; serve as dip with warm drummettes.
By Connie from Oden, Arkansas
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