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Deviled Chicken Drumsticks picture

Deviled Chicken Drumsticks

This is a terrific make-ahead dish and perfect for picnics. Make the drumsticks a day ahead and keep them in the refrigerator until about an hour before serving.

Rated: 54321 based on 1 review

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3

Ingredients

  • 8 chicken drumsticks
  • 1/4 cup Dijon mustard
  • 1/2 cup panko (Japanese style bread crumbs)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon cayenne (or less, if you don't like it spicy)
  • 2 tablespoons unsalted butter, melted

Serves 4

  1. Preheat the oven to 450F and place a rack in the upper third of the oven.
  2. Pat the chicken drumsticks dry, then spread the mustard evenly over each drumstick.
  3. Stir together the panko, Parmesan, cayenne and 1/4 teaspoon each of salt and pepper. Drizzle with the melted butter and toss well to combine.
  4. Butter, grease with oil, or cover with parchment paper a rimmed baking sheet large enough to hold the drumsticks.
  5. Dredge each drumstick in the crumb mixture to coat, then arrange, without crowding, on the prepared baking sheet.
  6. Roast, without turning, until the chicken is browned and cooked through, about 30 minutes.
  7. Serve the drumsticks warm or at room temperature.
54321 Jody's photo
So easy and delicious!
Submitted by Jody from Park City, UT,  May 20, 2013

I tried this today (Pan Frying Fish) and it was great. The fish was Spanish Mackerel. Thanks for the video. Your presentation was very well done.

Brian