Deviled Chicken Drumsticks
April 30, 2011 Drumstick Recipes
Mustard and cayenne pepper flavor this easy recipe.
“Deviling” food just means adding spicy ingredients that also color the food a deep red or gold. Cayenne pepper, paprika, and mustard are the ingredients used to get this combination. These drumsticks are especially good for dipping. You can
use a spicy mixture for the dip, like salsa mixed with yogurt or mayonnaise, or something cooling, like sour cream with mint and chopped cucumber.
If you’re serving this recipe to kids, you can cut down on the mustard and cayenne pepper for a milder recipe. Don’t omit
the paprika; it adds a smoky sweetness. Serve these drumsticks with mashed potatoes and steamed green beans. A mixed fruit salad with poppy seed dressing is a good complement.
Yield: Serves 6-8
- 8 drumsticks, skin removed
- 1/4 cup yogurt
- 1/4 cup Dijon mustard
- 2 tablespoons grainy mustard
- 1/8 teaspoon cayenne pepper
- 1 tablespoons butter melted
- 1 1/2 cups soft fresh breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
Preheat oven to 400°F. Coat a jelly roll pan with nonstick cooking spray; set aside. In medium bowl, combine yogurt, mustards, cayenne pepper, and butter; mix well.
On plate, combine breadcrumbs, paprika, salt, and pepper. Dip drumsticks in mustard mixture, then roll in breadcrumb mixture to coat.
Place on wire rack in roasting pan. Bake for 35-45 minutes until drumsticks are thoroughly cooked.