Recipe: Crispy Drumsticks

This recipe is from the newspaper. Panko breadcrumbs are originally from Japan, often referred to as Japanese-style breadcrumbs. They are larger, flakier and lighter. They brown better, do not get soggy on the inside and stay crunchy on the outside. These drumsticks are great cold the following day for lunch.

CRISPY DRUMSTICKS

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 cups panko breadcrumbs
8 chicken drumsticks

Preheat oven to 425 degrees F.

Combine mustard and honey in a mixing bowl. Spread panko read crumbs on a clean cutting board.

Dip each drumstick in the mustard-honey mixture until well coated. Dredge drumsticks in panko bread crumbs. Make sure each drumstick is well coated. Arrange the coated drumsticks on a baking sheet that has been sprayed with cooking spray.

Bake for 35 minutes, turning once.

Makes 4 servings