3 cups of fresh white breadcrumbs 1 cup of freshly grated Parmesan 6 tablespoons of chopped fresh parsley 4 teaspoons of onion powder 1 tablespoon of Hungarian sweet paprika 1 tablespoon of dried oregano 2 teaspoons of salt 1 1/2 teaspoons of pepper 1 1/2 cup of butter 9 tablespoons of Dijon mustard 24 Chicken drumsticks
From: Pat Gold Source: Bon Appetit, June 1996. Serves 12. Preheat oven to 350ºF. Butter 2 large baking sheets. Combine breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend. Melt butter in small saucepan over medium-low heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture, coating completely. Arrange drumsticks on prepared baking sheets. Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature. EAT-L DIGEST 24 MAY 1996 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive Yields: 12 Servings
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