This was the Bon Appetit cover recipe for June, 1996. Easy and delicious. I've made them the day before and served them cold-perfect picnic food.
OVEN-BAKED DRUMSTICKS
3 cups fresh white breadcrumbs
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons chopped fresh parsley
4 teaspoons onion powder
1 tablespoon Hungarian sweet paprika
1 tablespoon dried oregano
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups (3 sticks) butter
9 tablespoons Dijon mustard
24 chicken drumsticks
Preheat oven to 350°F. 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.
Serves 12.
Bon Appétit
June 1996
OVEN-BAKED DRUMSTICKS
3 cups fresh white breadcrumbs
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons chopped fresh parsley
4 teaspoons onion powder
1 tablespoon Hungarian sweet paprika
1 tablespoon dried oregano
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups (3 sticks) butter
9 tablespoons Dijon mustard
24 chicken drumsticks
Preheat oven to 350°F. 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.
Serves 12.
Bon Appétit
June 1996
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