Chicken drumsticks are definitely one of my favorite things to eat and since this weekend is Super Bowl weekend (I’m preparing my menu for that wonderful day as we speak), I’m sharing this recipe I tried for the first time the other night. Enjoy!
Deviled chicken drumsticks
(Inspired by this recipe on Epicurious)
12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
1 tbsp Sriracha hot sauce
1 tbsp mayonnaise
3/4 cup breadcrumbs or panko (Japanese bread crumbs)
3/4 cup grated cheese (I used Trader Joe’s Mexican blend)
3 tablespoons unsalted butter, melted
Dredge each drumstick in the breadcrumb mixture to coat. Place on a aluminum foil lined baking sheet, so that drumsticks aren’t touching. Bake cover for 20 minutes. Turn drumsticks and bake uncovered for another 10 minutes.
Note: even if you don’t like the skin, leave it on while the drumsticks are baking because it helps hold them together and keep in the juices. Otherwise, they have a tendency of shrinking a little (as you can see in my photo).
1/4 cup chicken broth
Flour or gravy powder for thickening
1 tbsp olive oil
Spanish hot paprika