Crispy chicken drumsticks

Pat the skinned chicken drumsticks dry with paper towels to remove excess moisture, which helps achieve crispier coating.

Combine the dry whole wheat breadcrumbs, grated Parmesan cheese, minced fresh parsley, garlic powder, and pepper in a shallow bowl and mix thoroughly.

Pour the skim milk into another shallow bowl.

Dip each drumstick into the milk, coating all sides evenly, then immediately roll in the breadcrumb mixture until fully coated.

Arrange the coated drumsticks on a lightly oiled baking sheet, spacing them about 2 inches apart to allow air circulation.

Bake at 400°F (200°C) for 35 minutes, or until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C).

Remove from oven and let rest for 2 minutes before serving.