Breaded Drumsticks

Chicken drumsticks are a favorite for all ages, both because of taste and how simple they are to prepare. You don't believe me? Have you ever been to Medieval Times? They don't offer any flatware, so you are forced to eat all your food with your hands. Clearly, drumsticks are the best option, and I dare you to find one person at a show who isn't smiling when they are eating and watching the joust!

I mentioned in my Arroz Con Pollo post that I stocked up on drumsticks when they were on sale. I planned to make them for a busy weeknight, but I wanted to add a crunchy coating before baking them in the oven. Although I could have dipped them in egg then regular bread crumbs, I was looking for something a little more interesting. This recipe fit the bill perfectly. The drumsticks were moist and so flavorful, with just the right amount of crunch. These were perfect for a typical busy work night.

Breaded Drumsticks

1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tsp. Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp. finely chopped chives
6 large chicken drumsticks
Olive oil or cooking spray

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil or spray with cooking spray. Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear when poked with a sharp knife.

Source: adapted from Simply Recipes


Jen said...

Thanks for posting this because we have been buying bone-in organic chicken for a while and it's usually the dark meat that is affordable. I just bought a pack of drumsticks and I was googling THIS MORNING about how to cook them, but I'll just use your recipe.