Deviled Chicken Drumsticks

From the kitchen of Carly

Crispy panko and Parmigiano crust meets tangy Dijon mustard in these deviled drumsticks. High-heat roasting delivers browned, crunchy exteriors while the meat stays juicy inside. Spicy cayenne kick balances the richness. Serve warm or at room temperature for weeknight dinners or picnics.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 chicken drumsticks (2 1/2 to 3 pounds total)
  • 11/2 cup Dijon mustard
  • 13/4 cup panko (Japanese bread crumbs)
  • 13/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
  • 13/4 teaspoon cayenne
  • 13 tablespoons unsalted butter
  • 1melted

Instructions

  1. Preheat oven to 450°F with rack in upper third.

  2. Pat chicken dry, then toss with mustard until evenly coated.

  3. Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

  4. 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.