Deviled Chicken Drumsticks Recipes

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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 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 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.

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

Categories     Chicken     Mustard     Bake     Quick & Easy     Lunch     Mayonnaise     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Nonstick vegetable oil spray
1/4 cup mayonnaise
1/4 cup coarse-grained mustard
2 teaspoons Worcestershire sauce
3/4 cup dry Italian-style breadcrumbs
2 tablespoons finely chopped green onion tops
4 large chicken drumsticks (about 1 pound)

Steps:

  • Preheat oven to 425°F. Spray small baking sheet with vegetable oil spray. Whisk mayonnaise, mustard and Worcestershire sauce in medium bowl to blend. Whisk breadcrumbs and green onions in another medium bowl to blend. Dip 1 chicken drumstick in mayonnaise mixture; turn to coat. Place drumstick in crumb mixture; turn to coat. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes.

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