What's there not to love about chicken drumsticks? They're dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook up quickly (half an hour in the oven), you can save the leftover bones for making
stock, they're kid-friendly (have you ever met a kid who didn't like drumstick?), and they even come with built-in nifty handles (so you can eat like king Henry VIII).
There are ,amy ways to do breaded and baked drumsticks. This particular recipe uses a mayonnaise and mustard mixture as a firtst coating, then some breadcrumbs with chives for the breadcrumb coating. You could just as easily use a beaten egg for thi first coat (you need somthing for the breadcrumbs to adhere to), and a mixture of breadcrumbs, panko, grated Parmesan, lemon zest, tarragon, or thyme for the bread crumb coating. You can also brown the drumsticks first on the stovetop and then transfer the pan to the oven (helps to use a cast iron pan if doing it this way).
