Crisp Deviled Drumsticks Recipe - Cooking Index
Crisp Deviled Drumsticks Recipe - Cooking Index
| 1/2 cup | 118ml | Low-sodium soy sauce |
| 1 cup | 146g / 5.1oz | Fresh breadcrumbs - about 2 |
| 2 tablespoons | 30ml | Dry sherry |
| - slices bread | ||
| 2 tablespoons | 30ml | Style-style mustard |
| Preferably day old | ||
| 1 tablespoon | 15ml | Prepared chili sauce |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1/2 teaspoon | 2.5ml | Hot red pepper sauce |
| 1 teaspoon | 5ml | Paprika |
| 8 | Medium-size chicken- drumsticks (about 1 3/4 lb) | |
| Fresh herb sprigs - optional |
Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat.
Let stand for 10 minutes or until fire is ready.
Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumsticks; dip, one at a time, into crumb mixture to coat completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through.
Serve garnished with herb sprigs, if desired.
NOTE: Drumsticks may be baked in oven.
Heat oven to 400F.
Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan.
Bake for 25 minutes until golden and cooked through.
Source:
the California Culinary Academy
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