Super-simple but oh-so-good! Mangia!
Though they’re quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they’re also terrific cold or at room temperature.
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.
DJ Note: I used pecorino romano, a saltier cheese, so I cut the salt out and it turned out great.
From Gourmet.com at http://www.gourmet.com/recipes/2000s/2008/08/deviledchicken
|Lovely plate of deviled chicken, side beet and lettuce salad, and a picnic mat.|