Picnic Drumsticks Recipe
Crisp cereal makes a crunchy coating on tender drumsticks.
What’s a picnic without chicken drumsticks? Hot or cold, drumsticks are the perfect portable food, as long as you follow a few rules. If you want to serve the drumsticks hot, pack them in an insulated container and serve within one hour of removing them from the oven or fryer. If you want to serve the drumsticks cold, make sure they are really cold. Refrigerate them overnight and pack in an insulated cooler.
The skin is removed on these drumsticks so you can enjoy the crisp and flavorful coating without worrying about the skin turning flabby.
Pack the drumsticks, in their insulated container, into a picnic basket with lots of napkins. For more fun, offer the Her-bed Dipping Sauce. Yield: Serves 4-6
2 cloves garlic, minced
1/4 cup minced onion
1 tablespoon olive oil
3 tablespoons honey
3 tablespoons mustard
2 tablespoons cider vinegar
1 1/2 cups crushed crisp rice flakes cereal
1/2 teaspoon seasoned salt
5 drumsticks, skin removed
1/4 cup butter, melted
- Preheat oven to 350°F. In small saucepan, cook garlic and onion in olive oil 5 minutes; remove to bowl.
- Add honey, mustard, and vinegar; mix well. On plate, combine cereal and salt.
- Use paper towels to easily remove the skin from the drumsticks. Hold onto the drumsticks at the small end and, using a paper towel to hold onto the slippery skin, pull it off. You may need to use a knife to start loosening the skin, but it should come off relatively easily.
- You can prepare the honey mustard and the cereal coating mixture ahead of time; store them in airtight containers.
- Dip drumsticks in honey mixture, then roll in cereal mixture to coat. Place melted butter on baking sheet.
Add drumsticks to sheet; bake for 45-55 minutes until chicken is thoroughly cooked. You can gently turn the drumsticks over halfway through cooking time for more even browning. Serve warm or chill until cold.