1 cup purchased ranch salad dressing
1 (4.5-ounce) can Old El Paso Chopped Green Chilies
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

Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chilies; 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 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.

Makes 24 servings.