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Deviled Chicken Drumsticks

Tuesday, May 31, 2011

I know, it's chicken again, but at 90 degrees outside I was happy to get in and out of the kitchen as soon as possible. So I found this wonderful recipe that did not require any supervision, the product went into the oven and was done in under one hour.

I used:
  • 6 chicken drumsticks
  • 1/4 cup Dijon mustard
  • 3/8 cup panko (Japanese bread crumbs)
  • 3/8 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon cayenne
  • 1.5 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in the upper third of the oven.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. 


Drizzle with butter and toss. 

Dredge each drumstick in crumb mixture to coat



Arrange, without crowding, in a buttered large 4-sided pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature


I made some roasted bell pepper salad to go with it (roasted bell pepper, vinegar, vegetable oil, garlic, thyme, salt and pepper, everything left in the fridge for at least 3 hours)
 

And I added some roasted eggplant salad to serve


I am sorry the pictures are blurred, my daughter was patrolling around the kitchen, as the smell of the freshly baked chicken was unbearable ;). These moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature. Enjoy!

2 comments:

Food Glorious Food! said...

Thanks for visiting my blog :) You have a lovely space and will be following you for more ideas!

Guvi said...

Thank you, too! I'll get inspired from yours, like I just did, I'm sure!

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