2000s Recipes + Menus

Deviled Chicken Drumsticks

Serves6 (main course)
  • Active time:15 min
  • Start to finish:45 min
August 2008
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.
Cooks’ note: Chicken can be roasted 1 day ahead and chilled.
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