Deviled Chicken Drumsticks

Ingredients for Deviled Chicken Drumsticks

• 12 chicken drumsticks (2 1/2 to 1.4kg total)

• 80g Dijon mustard

• 110g panko (Japanese bread crumbs)

• 180ml grated Parmigiano-Reggiano (45g)

• 3/4 teaspoons cayenne

• 3 tablespoons unsalted butter, melted

How to make Deviled Chicken Drumsticks

Preheat oven to 232°C with rack in upper third.

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

Stir together panko, cheese, cayenne, and 1/2 teaspoons 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.