tongs (optional) for holding the chicken while the mustard mixture is being brushed on
brush
1 Large ziploc bag or large bowl
foil
Ingredients
⅓cupDijon mustard
2Tablespoonslemon juice
⅔cupgrated parmesan cheese
½cupbreadcrumbs
½cupcorn meal
3teaspoonsdried parsley
1teaspoonschili powder
1teaspoondried thyme
1teaspoonsalt
½teaspoonpepper
4½lbs(about 12) drumsticks
Instructions
Preheat the oven to 375°F.
Line the baking sheet with foil and a baking rack for easy clean up.
Combine the lemon juice and Dijon mustard in a bowl.
Combine all of the dried ingredients in a large ziploc bag.
Put a chicken leg into the lemon juice/mustard mixture and brush it over the chicken to coat.
Add the chicken to the bread crumb mixture in the ziploc bag.
Repeat for 2 more pieces of chicken.
Close the bag and shake to coat the chicken.
Remove the chicken from the bag and arrange on the baking sheet, skin side up.
Repeat the brushing and shaking process until all of the chicken legs have been coated with breadcrumbs.
(optional) The chicken can be stored in the refrigerator, uncovered, for up to 4 hours.
Bake for 1 to 1¼ hours.
Remove from the oven and let sit for a few minutes before serving.
Notes
Chicken thighs or breasts will also work well with this recipe.
You can use a bowl instead of a bag for coating the chicken with the breadcrumbs. Just toss to coat instead of shaking.
If you don't have a baking rack, you can bake the chicken on the foil or directly on the baking sheet. But it will stick so you will likely lose some of the coating underneath.
If you are serving the chicken on a buffet in a chafing or warming dish, the chicken will stay crispier if you leave the lid off.