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.
