Deviled Chicken 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 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

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

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!

DEVILED CHICKEN

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.

DEVILED CHICKEN THIGHS

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.

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 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:

• 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.

DEVILED DRUMSTICKS

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.