Recipe: Crunchy Drumsticks (using bread crumbs and sesame seeds)

CRUNCHY DRUMSTICKS

3/4 cup Italian seasoned bread crumbs
1/4 cup toasted sesame seeds* (optional)
4 pounds chicken drumstick (about 16)
1/3 cup Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees F. Line baking sheets with foil; grease lightly.

In shallow dish, combine bread crumbs with sesame seeds (if using).

Pat chicken dry. Stir together mustard, thyme, salt and pepper; brush over chicken. Roll in bread crumbs to coat well. Place chicken on prepared baking sheets.

Bake in 425 degrees F oven, turning once and rotating pans halfway through, for 25 minutes or until juices run clear when chicken is pierced and outsides are crisp and golden. Let cool on pans for 10 minutes; refrigerate on pans to cool completely. (Chicken can be refrigerated in airtight container for up to 24 hours.)

*Toast sesame seeds in skillet over medium-high heat, shaking pan often for 5 to 8 minutes or until golden.

Makes 8 servings
Source: Canadian Living Magazine, July 1996