Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce
Posted On: January 16, 2010 – 9:30 am

When the times get tough, the tough turn to chicken drumsticks. At 99 cents per pound, I simply couldn’t resist these dark meat, Henry VIII-esque treats. In fact, I bought four “family-size” packages of them to store in my freezer. That means, of course, that you might be seeing more drumstick recipes over the next few months. Bear with me. As I mentioned in my post on Dijon & Thyme Roasted Drumsticks , I am willing to get into an arm-wrestle with my kids over the usual two drumsticks that accompany a roasted chicken. With a recipe full of drumsticks, I don’t have to share. That’s the only child in me screaming to break through the mummy-facade of “let’s take turns” and “hands are not for hitting” mantras. In an attempt to maintain some semblance of order in my New Year’s resolution list and live up to the recipes provided by fellow bloggers in New Year’s Recipes for Weight Loss & Healthy Living , I decided to bake rather than fry. After dipping each drumstick in a musky, sweet blend of buttermilk, honey, Dijon, and ancho chile powder, I dredged them in a crunchy panko breadcrumb mixture. Preheating a baking sheet in a hot oven for several minutes insures a sweet sizzling sound when the…
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