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BREADED CHICKEN DRUMSTICKS Recipe

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This recipe for BREADED CHICKEN DRUMSTICKS is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-4.5 lbs. chicken drumsticks (~14-16)
Sea Salt & Pepper
½ cup dijon mustard (grey poupon is my favorite)
½ cup real mayo or vegenaise
4 garlic cloves, pressed
2 cups seasoned Italian-style bread crumbs

Directions:
Directions:
Preheat Oven to 350˚F.
Line a baking sheet with foil to save yourself some clean-up time.

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.
In a separate bowl, whisk together ½ cup dijon with ½ cup mayo and 4 pressed garlic cloves.

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.

Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into the bread crumbs to get a nice coating on them.

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, 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 or until desired crispness (not blackness) is achieved.

Recipe courtesy of Natasha's Kitchen

Number Of Servings:
Number Of Servings:
Serving: 8-12
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
Let us hold fast the confession of our hope without wavering, for He who promised is faithful. ~ Hebrews 10:23

 

 

 

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