Instructions: Preheat oven to 375F. Grease a baking sheet. Remove skin from drumsticks. In small bowl, combine yogurt, salt, pepper and curry. On wax paper, place crushed potato chips. Roll drumsticks first in yogurt mixture and then in potato chips, pressing crumbs gently onto drumsticks to coat thoroughly.

Arrange drumsticks on baking sheet and place in oven. Reduce heat to 350F and bake 45 to 50 minutes until crisp and golden brown. Chill drumsticks, uncovered, on baking sheet. Then wrap individually in foil and freeze. If desired, allow extra foil at ends of package and twist to form a chicken.

To pack for lunch: Freeze individual containers of juice overnight. Place frozen juice in lunch bag with well-chilled or frozen foil-wrapped drumsticks and fresh peas and cherry tomatoes in plastic bag. Frozen juice will keep other foods chilled and by lunchtime will be a "fruit slush" dessert.

Variation: Instead of potato chips, use crushed salt-free tortilla chips and substitute chili powder for curry.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.