- 1 cup purchased ranch salad dressing
- 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
- 1/2 cup Pillsbury BEST® All-Purpose Flour
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 2 teaspoons oil
- 24 chicken drummettes
- Dried parsley flakes
- Heat oven to 350 degrees F. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
- In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.
- Bake at 350 degrees 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 flakes on salad dressing mixture; serve as dip with warm drummettes.