1 cup ranch salad dressing
1 (4.5-ounce) can Old El Paso® Chopped Green Chiles
1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 (1.25-ounce) package Old El Paso® Taco Seasoning Mix
2 teaspoons oil
24 chicken drummettes (about 2 pounds)
dried parsley flakes
Preheat oven to 350°F.
Spray large cookie sheet with nonstick cooking spray.
In blender container, combine salad dressing and chiles; blend until smooth.
Spoon into small serving bowl.
Refrigerate while preparing drummettes.
Lightly spoon flour into measuring cup; level off.
In shallow dish, combine flour and taco seasoning mix; mix well.
Add oil; stir with fork until well combined.
Coat drummettes with flour mixture.
Coat drummettes again to use all flour mixture.
Place on sprayed cookie sheet.
Bake at 350° F for 15 minutes.
Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear.
Sprinkle parsley on salad dressing mixture.
Serve with warm drummettes.