Tuesday, November 22, 2011

Deviled Chicken Drumsticks

I'm always looking for new ways to make chicken drumsticks--they're my favorite part of the bird, along with the thighs. When it comes to the white meat vs. dark meat debate, I'm firmly in the camp of the latter--the meat is clearly juicier, more tender, and all-around tastier, and I'm constantly up for a new recipe that incorporates it exclusively. These easy, oven-fried drumsticks are quick as lightning to make--dredged in a delicious, shaggy mixture of grated cheese, mustard, Panko breadcrumbs, and cayenne pepper and then tossed into a hot oven to crisp. You get the fried effect without all that splashing, scalding oil, which is good by me. Recipe down below. All photos by Mark Iantosca. xo

Deviled Chicken Drumsticks
From Gourmet magazine, August 2008
12 chicken drumsticks (2 1/2 to 3 lb total) 
1/2 cup Dijon mustard 
3/4 cup Panko breadcrumbs
3/4 cup grated Parmigiano-Reggiano
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.