Deviled Chicken Drumsticks

Super-simple but oh-so-good! Mangia!

Though they’re quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they’re also terrific cold or at room temperature.

12 chicken drumsticks (2 1/2 to 3 lb total)

1/2 cup Dijon mustard 
3/4 cup panko (Japanese bread crumbs) 
3/4 cup grated Parmigiano-Reggiano (1 1/2oz) 
3/4 teaspoon cayenne 
3 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in upper third. Pat chicken dry, then toss with mustard until evenly coated.  Stir together panko, cheese, cayenne, and 1/2 tsp each of salt and pepper. Drizzle with butter and toss.Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

DJ Note: I used pecorino romano, a saltier cheese, so I cut the salt out and it turned out great.

From at

Lovely plate of deviled chicken, side beet and lettuce salad, and a picnic mat.
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