12 chicken drumsticks (2 1/2 to 3 lb total)
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.
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.|