The chicken is perfect fresh out of the oven, when the savory-spicy breadcrumb coating is hot and extra crispy. But it's also a winner eaten at room temperature or even the next day, if you're lucky enough to have leftovers.
Yes, call me a hypocrite. One day I'm telling you to walk away from your stove, the next I am telling you to make these awesome drumsticks. But they only need 30 minutes in the oven, so crank up that AC and get it done. Or at least wait until the temperature isn't in the 90s.
I served the drumsticks at a dinner party a few weeks ago with some fun salads: burrata with a colorful mix of tomatoes, a little olive oil and salt, and a mix of baby greens, strawberries, French feta and toasted almonds. I used a white balsamic vinegar for the dressing, which is both tart and syrupy, and perfect with berries.
Hate dark meat? You could give boneless, skinless chicken breasts or pork chops the same treatment but it wouldn't be as picnic-friendly. There's something nice about grabbing a drumstick and eating it with your hands, no cumbersome knives, forks or even plates to get in the way of you and that wonderful chicken.
Deviled chicken drumsticks
By Ian Knauer for Gourmet via Epicurious
(Serves 4 to 6)
12 chicken drumsticks (2 1/2 to 3 lbs. total)
1/2 cup Dijon mustard
3/4 cup panko breadcrumbs
3/4 cup grated Parmigiano-Reggiano (or pecorino)
3/4 tsp. cayenne
(or more, to taste)
3 Tbsp. unsalted butter, melted
Preheat your oven to 450°F.
Pat chicken dry, then place them in a large bowl and toss with mustard until evenly coated.
In a small bowl, 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 until coated, then arrange, without crowding, in a buttered (or foil-covered) four-sided sheet pan.
Roast until the chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.