Prep Time20m
Cook Time 30m
Ready Time 50m
Yield 24 Servings


1 cup ranch salad dressing

1 (4.5 oz.) can Old El Paso® chopped green chiles

1/2 cup Pillsbury BEST All Purpose Flour

1 (1.25 oz.) packet Old El Paso® taco seasoning mix

2 teaspoons Pure Canola Oil

24 (2 lbs.) chicken drummettes

Parsley flakes


Step 1

HEAT oven to 350°F. Spray large cookie sheet with no-stick cooking spray. Place dressing and chiles in blender. Cover. Blend on medium speed until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.

Step 2

MIX flour and taco seasoning mix in shallow dish. Stir in oil with fork. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on cookie sheet.

Step 3

BAKE 15 minutes. Turn drummettes. Bake an additional 14 to 17 minutes 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.

High Altitude (3,500-6,500 ft.):

Step 1

BAKE 20 minutes. Turn drummettes. Bake an additional 18 to 23 minutes.

Nutritional Information Per Serving

Serving Size (1 drummette), Calories 110 (Calories from Fat 70), Total Fat 8g (Saturated Fat 1g, Trans Fat g), Cholesterol 15mg, Sodium 190mg, Total Carbohydrate 4g (Dietary Fiber g, Sugars 2g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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