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).
INGREDIENTS
- 1/4 cup mayonnaise
- 1/4 cup Dijon or whole grain mustard
- 2 teaspoons Worcestershire sauce
- 3/4 cup dry breadcrumbs
- 2 Tbsp finely chopped chives or green onion greens
- salt
- 6 lare chicken drumsticks, about 1 1/3 lbs
- olive oil
- Place rack on upper third of oven . Preheat oven to 425 F. Coat the bottom of a shallow toasting pan or baking sheet with a thin layer of olive oil.
- Mix together the mayonnaise, mustard and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
- Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the vreadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
- Bake chicken for 20-25 minutes, until just cooked through and juices run clear (not pink) when poked with a sharp knife.