Deviled Chicken Drumsticks Food

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DEVILED CHICKEN LEGS



Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories     dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

DEVILED CHICKEN LOLLIPOPS



Deviled Chicken Lollipops image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 to 6 hors d'oeuvres servings

Number Of Ingredients 10

12 chicken drumettes, skin on
1 teaspoon kosher salt, plus to taste
Freshly ground black pepper
3 slices sandwich sourdough bread, crusts trimmed, torn into pieces
1 clove garlic, roughly chopped
1/4 cup chopped fresh flat-leaf parsley leaves
2 scallions, green and white part, chopped
2 tablespoons unsalted butter, melted
1/3 cup honey mustard
Hot sauce, optional

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.
  • Halloween Web 2008

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Living the Gourmet

Time 50m

Number Of Ingredients 8

10 - 12 drumsticks
½ cup smooth Dijonor Yellow mustard
¾ cup instant potato buds or panko
¾ cup grated Parmesan cheese
1 tsp. Paprika
½ tsp. salt
½ tsp. ground black pepper
3 tbs. canola oil

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 CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

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 STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY



Easy Sticky Chicken Drumsticks Recipe by Tasty image

Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

12 chicken drumsticks
6 cloves garlic, crushed
3 tablespoons ginger
1 red chili
3 tablespoons honey
½ cup soy sauce
sesame seed
spring onion

Steps:

  • In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
  • Mix in the chicken drumsticks.
  • Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
  • Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
  • Remove from the pan and pour in the marinade.
  • Bring to a boil and stir, until the marinade is thick and resembles a sauce.
  • Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
  • Garnish with sesame seeds and spring onions.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams

DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

Provided by Mark Bittman

Categories     dinner, easy, quick, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

Steps:

  • Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
  • Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
  • When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
  • At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

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.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED DRUMSTICKS



Deviled Drumsticks image

Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used.

Provided by Millereg

Categories     Lunch/Snacks

Time 21m

Yield 8 Chicken Legs, 4 serving(s)

Number Of Ingredients 11

2 teaspoons mustard powder
1 teaspoon salt (optional)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 teaspoons mild curry powder
1 tablespoon French mustard
2 ounces butter
8 chicken legs, cooked
1 tablespoon plain flour
buttered toast, hot slices, to serve

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.

Nutrition Facts : Calories 746.2, Fat 52.7, SaturatedFat 18.7, Cholesterol 307.7, Sodium 346.4, Carbohydrate 3, Fiber 0.8, Sugar 0.2, Protein 61.6

DEVILED DRUMSTICKS



Deviled Drumsticks image

Make and share this Deviled Drumsticks recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Chicken Thigh & Leg

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

12 chicken drumsticks
3 tablespoons tomato ketchup
2 tablespoons coarse grain mustard
2 tablespoons wine vinegar
2 tablespoons soft brown sugar
Tabasco sauce, to taste
chili pepper flakes, to taste
1/2 teaspoon salt
canola oil, for basting
1 cup chicken stock

Steps:

  • Place the chicken in s shallow non-metallic dish and score the flesh deeply with a sharp knife.
  • Mix together the remaining ingredients except the oil and stock, and brush over the chicken. Cover and marinate in the refrigerator overnight.
  • Remove the chicken from the marinade. Grill for 15-20 minutes, turning and basting frequently, until the juices run clear.
  • Put the marinade and stock in a pan and boil, stirring, until thickened.
  • Serve hot, with the sauce for dipping.

Nutrition Facts : Calories 273.7, Fat 13.2, SaturatedFat 3.6, Cholesterol 119.5, Sodium 457.5, Carbohydrate 7.7, Sugar 6.7, Protein 29.3

DEVILED DRUMSTICKS



Deviled Drumsticks image

Categories     Chicken     Bake     Marinate     Lemon     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons fresh lemon juice
4 tablespoons Tabasco
24 chicken drumsticks (about 5 1/2 pounds)
For bread-crumb coating
3/4 stick (6 tablespoons) unsalted butter
1/3 cup packed fresh parsley leaves
1 1/2 cups fine dry bread crumbs
1 1/2 teaspoons salt
2 tablespoons paprika
1/4 teaspoon cayenne

Steps:

  • Divide lemon juice, Tabasco, and drumsticks between 2 large sealable plastic bags and seal bags. Shake bags to coat drumsticks with Tabasco mixture. Chill drumsticks in one layer, turning bags occasionally, 1 hour.
  • Preheat oven to 425° F. and grease 2 large shallow baking pans.
  • Make coating:
  • In a small saucepan melt butter. Finely chop parsley and in a bowl stir together with remaining coating ingredients.
  • Drain drumsticks in a colander and arrange, without crowding, in baking pans. Brush each drumstick on all sides with melted butter and roll in coating, pressing crumbs gently to adhere and returning to pan.
  • Bake drumsticks in upper and lower thirds of oven, switching position of pans halfway through baking, 40 minutes total, or until cooked through and golden brown. Drumsticks may be made 1 day ahead and cooled before being chilled in an airtight container.
  • Serve drumsticks hot or at room temperature.

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