My husband and I are obsessed with fried chicken. It’s not a healthy obsession and neither is it an obsession that one can be proud of. However, we do go to great lengths to seek out the best fried chicken. When we lived closer to it, Charles’ Country Pan Fried Chicken (in NY), we would go there often. I am convinced that there is something in that chicken that makes you “high” and induces a state of dreamlike sleepiness. 🙂 Or, it just might be called over-eating.
The hubby is also partial to Ad Hoc‘s Fried Chicken in Yountville in Napa Valley. I like it too, but I am (unfairly) partial to fried chicken that is served in not-fancy setting. That is probably my food philosophy in general – Food out of a hole in the wall, inexpensive restaurant is always better. Probably because its gentler on the wallet and I am partial to anything that can be considered a “deal”.
As much as we love it, I never fry chicken at home. I have fantasized about making the perfect fried chicken myself with a side of mashed potatoes, corn and coleslaw (I am a huge coleslaw fan and have been since I was quite young.). But it will never happen unless I buy a deep-fat fryer. And why would I ever buy one of those machines? Frying scares me, so I avoid it at all costs. Fried chicken, I figure, is best left to the experts.
We do, however make these deviled chicken drumsticks from time to time. Though not quite fried chicken, they do hit the spot. They are crunchy and pack a punch when they are hot out of the oven. Serve cold or at room temperature for a picnic. Little hands will love picking these drumsticks up and gnawing at them.
Deviled Chicken Drumsticks
adapted from Gourmet
12 chicken drumsticks
1/2 cup Dijon mustard (for kids you can use mayo if the mustard is too spicy for them)
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmigiano-Reggiano
1/2 – 1 tsp cayenne (omit or add less for kids)
4 tbsp unsalted butter, melted
salt and pepper to taste
- Preheat over to 450F with the rack placed in the top third of the oven
- Coat chicken with mustard (or mayo) till evenly covered
- Mix panko breadcrumbs, cheese, cayenne (if using), salt and pepper. Pour melted butter over mixture and combine well
- Dredge the drumsticks in the coating and arrange well-spaced on a well-oiled baking tray
- Roast 30-35 minutes till chicken is browned and cooked