DEVILED CHICKEN DRUMSTICKS Recipe

6

Ingredients

6 SERVINGS
Also terrific cold or at room temperature (PICNIC?)
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

Preparation

Step 1

Preheat oven to 450F 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.

COOKS NOTE: Chicken can be roasted 1 day ahead and chilled.