Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce Recipe
Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce
When the times get tough, the tough turn to chicken drumsticks. At 99 cents per pound, I simply couldn’t resist these dark meat, Henry VIII-esque treats. In fact, I bought four “family-size” packages of them to store in my freezer. That means, of course, that you might be seeing more drumstick recipes over the next few months. Bear with me. As I mentioned in my post on Dijon & Thyme Roasted Drumsticks, I am willing to get into an arm-wrestle with my kids over the usual two drumsticks that accompany a roasted chicken. With a recipe full of drumsticks, I don’t have to share. That’s the only child in me screaming to break through the mummy-facade of “let’s take turns” and “hands are not for hitting” mantras.
In an attempt to maintain some semblance of order in my New Year’s resolution list and live up to the recipes provided by fellow bloggers in New Year’s Recipes for Weight Loss & Healthy Living, I decided to bake rather than fry. After dipping each drumstick in a musky, sweet blend of buttermilk, honey, Dijon, and ancho chile powder, I dredged them in a crunchy panko breadcrumb mixture. Preheating a baking sheet in a hot oven for several minutes insures a sweet sizzling sound when the chicken is placed on it and golden crust that curbs the urge to fry.
In a medium bowl, combine 1/2 cup low-fat buttermilk, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 1/2 teaspoons ancho chile powder, 1/2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper.
Whisk together until combined. Transfer 6 tablespoons of the sauce to a shallow bowl. Reserve the remaining sauce for later.
Prepare 8 chicken drumsticks by removing the skin. In a medium bowl, combine 1/2 cup panko breadcrumbs, 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper.
Dip each drumstick into the sauce that is in the shallow bowl and then dredge in the breadcrumb mixture. Place the drumsticks on a baking sheet or large plate, cover, and refrigerate for 15 minutes.
Preheat the oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray and place it in the oven for 5 minutes. Getting the baking sheet good and hot will enable nice crust to form on the chicken.
Place the chicken drumsticks on the hot baking sheet and bake for about 20 minutes, turning the chicken halfway through cooking, or until the internal temperature of the chicken reaches 170 degrees F.
Arrange the drumsticks on a serving platter, garnish with 1/4 cup chopped cilantro, and 1/4 cup diced red bell pepper. The cilantro is for flavor, but the red bell pepper is just to provide a pop of color for presentation. Warm the reserved sauce in the microwave – about 30 seconds on high should do it. Serve with the drumsticks.
- Other chicken drumstick recipes:
- Cookin’ Canuck’s Dijon & Thyme Roasted Chicken Drumsticks
- The Good Mood Food Blog’s Sticky Mustard Chicken Drumsticks
- BBQ Geek’s Bacon Wrapped Chicken Drumsticks
- Simply Recipes’ Garlic Chicken with White Wine Sauce
- Gourmet Warrior’s Roast Chicken Drumsticks with Hazelnuts, Honey & Saffron
- Baked Chicken Drumsticks with Dijon & Chipotle Sauce
- 1/2 cup low-fat buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 1/2 tsp ancho chile powder
- 1 tsp salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 8 chicken drumsticks, skinned
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped cilantro
- 1/4 cup diced red bell pepper (optional)
In a medium bowl, combine buttermilk, Dijon mustard, honey, chipotle chile powder, 1/2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper. Whisk together until combined. Transfer 6 tablespoons of the sauce to a shallow bowl. Reserve the remaining sauce for later.
In a medium bowl, combine breadcrumbs, 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Dip each drumstick into the sauce that is in the shallow bowl and then dredge in the breadcrumb mixture. Place the drumsticks on a baking sheet or large plate, cover, and refrigerate for 15 minutes.
Preheat the oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray and place it in the oven for 5 minutes. Getting the baking sheet good and hot will enable nice crust to form on the chicken. Place the chicken drumsticks on the hot baking sheet and bake for about 20 minutes, turning the chicken halfway through cooking, or until the internal temperature of the chicken reaches 170 degrees F.
Arrange the drumsticks on a serving platter, garnish with cilantro, and 1/4 cup diced red bell pepper. The cilantro is for flavor, but the red bell pepper is just to provide a pop of color for presentation. Warm the reserved sauce in the microwave – about 30 seconds on high should do it. Serve with the drumsticks.
Serves 4-6.
chicken,
Dijon,
drumstick