Deviled Chicken Drumsticks

I always keep frozen chicken in my freezer, so I constantly looking for different ways to cook it. Normally, I keep one bag of thighs, one of drumsticks and one of boneless-skinless breasts. I know that the dark meat is more flavorful, but I like to alternate it with some lean breast meat, so there is a healthier overall balance.



These drumsticks are from this month's Gourmet Magazine (August/08). They are very easy to make, with few ingredients that you are likely to have in your pantry anytime. Since I don't eat meat, I have to rely on Andrew's taste for the feedback on meat dishes. But don't worry, he is pretty picky......(although he doesn't think so) Here is his feedback: crispy outside, juice inside, and slightly spicy. Perfect! That is what I was looking for!

A little note: If you don't eat those drumsticks out of the oven, try to enjoy them at room temperature, or even cold. Just don't reheat them, or you'll loose the crispness from the crust.




Deviled Chicken Drumsticks Recipe:

Gourmet Magazine (August/08)

• 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.

Note: I made only 4 pieces of chicken, and cut the ingredients list by a third.