Ingredients
1/3 cup all-purpose flour
2 teaspoons paprika
Coarse salt
8 skinless chicken drumsticks (about 2 pounds total)
1/4 cup vegetable oil
1/4 cup ketchup
1 tablespoon butter, melted
1 to 2 tablespoons hot sauce, such as Tabasco
Celery sticks, for serving
1 ounce blue cheese, crumbled
2/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
Preparation
Make the Chicken: On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.
In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.
Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.
Make the Dip: In a small bowl, combine cheese, yogurt, and lemon juice. Season with salt and pepper. Mix well with a fork, mashing cheese to combine.
