Deviled Drumsticks


Chef’s Notes: I’m always looking for interesting things to do with chicken. This sounded easy, and I liked all of the ingredients, so I thought I’d try it. Good, but definitely not great. My biggest complaint was that nothing blended. There were crunchy breadcrumbs, and a tangy mustard sauce, and a chicken drumstick, but it didn’t come together as a whole. I’m not sure what to change, so I’m not sure I’d make this again.

Deviled Drumsticks | Spaghetti Squash with Jalapeño Cream

Deviled Drumsticks | Spaghetti Squash with Jalapeño Cream

Deviled Drumsticks
Serves 4

2 T. Dijionnaiase (or 1 T. mayonnaise and 1 T. dijon mustard)
1 tsp. Worcestershire sauce
1/2 C. bread crumbs
1 tsp. fresh chives
Dash fresh ground sea salt
Dash fresh ground pepper
4 chicken drumsticks

Preheat oven to 400 degrees. Coat a small baking sheet with a thin layer of olive oil.

Combine Dijionnaise and Worcestershire sauce in a medium bowl. Mix together bread crumbs, chives, salt, and pepper in a separate medium bowl. One by one, dip each drumstick in mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumb mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 30 to 45 minutes, turning once.

This is the original recipe.

Pictured with Spaghetti Squash with Jalapeño Cream.

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