In this recipe, crispy, onion-flavored drumsticks are served hot or cold with a fresh sour cream/cucumber dip. The chicken can be packed in the picnic basket (with the proper refrigeration) for an outdoor summer meal.

Picnic Drumsticks

Recipe from Land O’Lakes.

Chicken:

1/3 cup butter

1/3 cup crushed saltine crackers

2 tablespoons onion soup mix

8 chicken legs

Dip:

1 medium cucumber, peeled and chopped (about 1 cup)

1 cup light sour cream

1-1/2 teaspoons chopped fresh chives

1/2 teaspoon salt

1/2 teaspoon dried dillweed

Heat oven to 350 degrees. In a 13- by 9-inch baking pan, melt butter in oven, about 5 to 7 minutes.

Stir together crushed crackers and onion soup mix. Dip chicken legs into melted butter, then coat with crumb mixture.

Place chicken legs in heated pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until fork-tender.

Meanwhile, in medium bowl, stir together all dip ingredients. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Yield: 4 servings.

Nutrition information per serving: 410 calories, 30 grams protein, 15 grams carbohydrate, 25 grams fat (55 percent fat calories), 133 milligrams cholesterol, 1,106 milligrams sodium.