Breaded Baked Chicken Drumsticks Recipe











Ingredients
- 4-4.5 lbs. chicken drumsticks, about 14-16
- Sea Salt & Pepper
- 1/2 cup dijon mustard, grey poupon is my favorite
- 1/2 cup real mayo or vegenaise
- 4 garlic cloves, pressed
- 2 cups seasoned italian-style bread crumbs, I used Progresso brand
Instructions
- 1
Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.
- 2
Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.
- 3
In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.
- 4
Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.
- 5
Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.
- 6
Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled). Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so until desired crispness (not blackness) is achieved.
50 min




