Deviled Chicken Drumsticks

We've had versions of these before and quite honestly I didn't know they had a name. In the interest of saving calories so we could blow 'em on our end of the week libation, I thought I'd go kinda' traditional with the chicken drumsticks we picked up at Sprouts and bake 'em instead of frying them.

However, before I go any farther I feel the need to express my displeasure at the condition of the drums. Half of them had broken legs just before the knuckle bone which is a real pain in the butt if you're like us and like to eat with your fingers. They'd also packed drumsticks of varying sizes into one package which makes it a real pain to cook them, because by the time the larger ones are done, the smaller ones are overcooked. Don't you just hate that?  Darn it all, I tend to think these guys walk on water and I'm so disillusioned. There, now I feel better. 

OK, so you're probably wondering what I did with the darn things. I simply removed the skin from the drums (use a paper towel to grab a piece of it and it rips off pretty easily) then dipped them in a mixture of Dijon mustard, a beaten egg and a good bit of cayenne pepper. Rolled in a bed of panko crumbs and baked at 450 for 40 minutes, the cluck appendages more than satisfied the meat requirement for dinner.

Oh by the way if you don't want to use an egg in the wash, try equal parts mustard and mayonnaise. Works like a charm, it's just higher in the caloric department and don't forget to add the grated parmesan cheese to your crumbs. I did - what a "Dufus". No wonder they didn't taste like they usually do.

Deviled Chicken Drumsticks

10 to 12 chicken drumsticks (approximately 2-1/2 pounds)

1/2 cup Dijon mustard

3/4 teaspoon cayenne pepper

1 egg or alternatively 1/2 cup mayonnaise

3/4 cup panko crumbs

3/4 cup grated parmesan cheese

2 tablespoons melted butter

Remove skin from chicken drumsticks. Rinse and dry well. Combine Dijon mustard, cayenne and egg in a small bowl and mix until well combined. In a zip bag combine panko, grated parmesan and melted butter. Dip drumsticks in egg/mustard mixture making sure all sides are covered then place in panko crumb mixture. Press crumbs onto drumsticks to coat then arrange on a sheet pan that has been sprayed with cooking spray. Bake at 450 for 35 to 45 minutes, or until chicken is cooked through. Great warm or cold! Download Deviled Chicken Drumsticks

 

Comments

[Nanan]

It makes me mad when people don't respect food. All I have to say on that matter. I like how you oven fry your poultry - I think it is just as good and has a nicer crunch to it! I am all for the use of the egg - extra protein! And I do love to eat food with my hands!!!

[Mags]

I wonder if Sprouts reads your blog and will take note of this because you always speak of them so highly.

I LOVE that you skimped on the chicken calories to save some for the libations....LOL, that's my kinda cook!

[June]

Hey, we live for those end of the week libations lolol