The whole family will be fighting over these delicious baked chicken drumsticks, flavored with Dijon mustard and a dash of ancho chile powder.
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 Chicken 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, 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.
How to make baked chicken drumsticks:
In a medium bowl, combine ½ cup low-fat buttermilk, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 ½ teaspoons ancho chile powder, ½ teaspoons salt, and ¼ 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 ½ cup panko breadcrumbs, ½ teaspoons salt, and ½ 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 ¼ cup chopped cilantro, and ¼ 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 baked chicken recipes:
Rosemary Oven Baked Chicken Breasts
Dijon & Thyme Roasted Chicken Drumsticks
Teriyaki Baked Chicken Tenders
Printable Recipe
Baked Chicken Drumsticks with Dijon Mustard
Ingredients
- ½ cup low fat buttermilk well-shaken
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 ½ teaspoons ancho chile powder
- 1 teaspoon kosher salt divided
- ¾ teaspoons ground pepper divided
- 8 chicken drumsticks skinned
- ½ cup panko breadcrumbs (regular or whole wheat)
- 2 tablespoons minced cilantro
- ¼ cup diced red bell pepper (optional, for garnish)
Instructions
- In a medium bowl, combine buttermilk, Dijon mustard, honey, chipotle chile powder, ½ teaspoon salt, and ¼ teaspoon ground 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, ½ teaspoons salt and ½ teaspoon ground 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.Â
- 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.Â
- 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 diced red bell pepper. The cilantro is for flavor, but the red bell pepper is just to provide a pop of color for presentation.Â
- Warm the reserved sauce in the microwave - about 30 seconds on high should do it. Serve with the drumsticks.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
marla (Family Fresh Cooking)
These drumsticks look awesome. Love that you baked them!!
mycookinghut
Hi there,
Thanks for dropping by my blog! It's great to know your blog now.. 🙂
By the way, I love the way you prepared this chicken dish!!
Divina Pe
The flavors on this dish are lip-smacking.
Mother Rimmy
Panko sure does seem to be the ingredient of the month. I've seen it on so many blog posts, including mine. When you're baking, instead of frying, panko keeps it's crunch. Regular bread crumbs tend to get soggy. My hubby is a chicken leg fan, so I'm loving your recent posts!
Maria
Nice bargain shopping:)
wasabi prime
Yum -- I like recipes that offer baked versus fried. Not that I don't love fried, but it's such a chore to do it at home! I like the combination of flavors and the how-to pics are always helpful!
Memória
This chicken really caught my eye on foodgawker. Wow. I'm bookmarking this recipe. Thanks for the clear, process photos.
pegasuslegend
These look delicious as usual, you come up with some great ingredients that are different cant wait to try this one!
Drick
not for sure what I like best - all the ingredients sounds like harmony ... and I can just hear that crunch ... thanks for this one
redkathy
You are so right, turn to chicken in tough times! Haven't used much Dijon, something I should really check out because this sounds wonderful. And your photos just keep getting better with every post!
Raquelle
Oh man I have to make these! (I think all of the comments I leave on your blog usually say the same thing huh?)
Sortachef
I love to use chicken drumsticks. So moist and rich. Thanks for the great flavor combo!
Chocolate Shavings
What a great new way to enjoy chicken!
Cookin' Canuck
Chef E - I didn't mean to ignore you. I must have been writing my response as you writing your comment. I agree that Dijon really does add a great flavor.
Cookin' Canuck
Thanks for all of your comments.
Kalyn, I couldn't believe the price of the chicken. Had to stock up!
Chris, Dijon really does add a great flavor that can't be replicated by anything else.
Angie - Thank you!
Citronetvanille - I love how easy and healthy these are.
Chef E
I love mustard as well, and need to cook with it more...these would make me grab them right up...Henry loved his drum sticks, and they are finger licking good!
citronetvanille
Tasty, pretty and healthy, don't need anything else...
Angie's Recipes
What a great chicken drumsticks dish! They are too good to miss!
Chris
holy moly...drool worthy! I adore adding Dijon to my dishes. This looks fabulous! bookmarked! 😉
Kalyn
What a bargain on chicken drumsticks! I agree, you can't pass that up, and this looks like a very tasty way to cook them!