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.
It’s hard to imagine that this sinful-looking dish may be achieved without frying. Using mustard as “glue,” this dish coats each piece of chicken with flavor and crunch, and all one needs is a good oven.
Served here with steamed broccoli and kale chips.
Spoon some mustard into a bowl.
In another bowl, mix panko with the cheese.
Sprinkle some cayenne for a kick. Omit if you’re boringly anti-spice. Zzzz…:o)
Dredge mixture with butter and toss until everything is in small clumps.
Dip drumsticks into mustard. Make sure you have a generous coat.
Afterwards, dip into panko/cheese/butter mixture.
Arrange loosely in a greased baking dish.
Bake in a preheated oven at 450 C for about 45 minutes.
Here it is served with kale chips and steamed broccoli.
Mustard Baked Chicken Drumsticks
10-12 chicken drumsticks
1 cup Dijon mustard
1 cup panko (Japanese bread crumbs)
1 cup grated Parmigiano-Reggiano
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted
DJ Note: I used pecorino romano, a saltier cheese, so I cut the salt out and it turned out great.
As a bonus, this dish is also perfect for picnics because it tastes great even when cold.