Deviled Drumsticks Food

DEVILED CHICKEN LEGS

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the chicken legs with salt and pepper.
• In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
• Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
• Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
• Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

DEVILED CHICKEN LOLLIPOPS

Steps:

• Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
• Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
• Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
• Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
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DEVILED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450°F with rack in upper third.
• Pat chicken dry, then toss with mustard until evenly coated.
• Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
• 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.

EASY DEVILED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
• Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

DEVILED CHICKEN DRUMSTICKS

Steps:

• Preheat Oven 350 degrees:
• Pat the chicken dry with paper towels, and then toss with the mustard in a bowl, until evenly coated.
• Stir together the instant potato buds or panko, cheese, paprika, salt and black pepper.
• Dredge each drumstick in the crumb mixture to coat, then arrange, without crowding, in a baking dish.
• Bake 40 - 45 minutes - until the chicken is browned and cooked through.
• Serve with a bit of mustard on the side.

DEVILED DRUMSTICKS

Steps:

• Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
• Add half the butter and work until smooth.
• Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
• Season the flour with the remaining salt, pepper, cayenne and paprika.
• Use to dust the chicken legs.
• Melt the remaining butter and brush over each leg.
• Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
• Baste with the pan juices once or twice.
• Serve the chicken legs at once on strips of hot buttered toast.

DEVILED DRUMSTICKS

Steps:

• Preheat oven to 425°F. Spray small baking sheet with vegetable oil spray. Whisk mayonnaise, mustard and Worcestershire sauce in medium bowl to blend. Whisk breadcrumbs and green onions in another medium bowl to blend. Dip 1 chicken drumstick in mayonnaise mixture; turn to coat. Place drumstick in crumb mixture; turn to coat. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes.

DEVILED DRUMSTICKS

Steps:

• Preheat oven to 425 degrees F. Line large shallow baking pan with nonstick aluminum foil.
• Tear bread into large pieces. Pulse in food processor to make crumbs. Transfer to pie plate. Combine mustard, vinegar, onion powder, and cayenne. Brush drumsticks with mustard mixture, then gently roll in crumbs. Place chicken in prepared pan; lightly spray with nonstick cooking spray.
• Bake 40 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on instant-read thermometer reaches 180 degrees F. (Refrigerate leftovers.)