Deviled Chicken Drumsticks

Deviled Chicken Drumsticks
Photo by Roland Bello


  • ½ cup Dijon mustard
  • 3 tablespoons unsalted butter
  • ¾ cup panko (Japanese bread crumbs)
  • ¾ cup grated Parmigiano-Reggiano
  • ¾ teaspoon cayenne
  • 12 chicken drumsticks

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 teaspoon each of salt and pepper. Drizzle with butter and toss. Dredge each drumstick in crumb mixture to coat, then arrange, without crowding...

View full recipe at Epicurious


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