Deviled Chicken Drumsticks

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!