Deviled Chicken Drumsticks

Upon first perusal of August's Gourmet Magazine, I bookmarked numerous recipes I wanted to try. But we're moving a three weeks and I can't fill up the pantry or fridge with a bunch of obscure ingredients which will only have one use for one dish. When I hit upon this recipe, deviled chicken drumsticks, I knew I had the sort of recipe of which all the ingredients, and there are only six total, were readily available in my kitchen. This recipe is ridiculously easy to throw together and the taste is unique: a hint of the Dijon with every bite alongside the crunch of panko and an occasional taste of salty Parmigiano-Reggiano. Instead of roasting the chicken in the oven, my husband grilled the drumsticks and we were very happy with the results. A glass of crisp Sauvignon Blanc and a side salad, and we had a perfect summer meal. Gourmet says this chicken is tasty cold, as most chicken is, and they're absolutely right. The leftovers made an easy snack the following day, no reheating required! Full recipe after the jump.






Deviled Chicken Drumsticks
Gourmet, August 2008

12 chicken drumsticks (2 1/2 to 3 lbs total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmagiano-Reggiano ( 1 1/2 oz)
3/4 tsp cayenne
3 Tbsp unsalted butter, melted

1) Preheat oven to 450 degrees Fahrenheit with rack in upper third.
2) Pat chicken dry, then toss with mustard until evenly coated.
3) Stir together panko, cheese, cayenne, and 1/2 tsp each salt and pepper. Drizzle with melted butter and toss.
4) 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.
Note: Chicken can be roasted 1 day ahead and chilled.