Drumsticks are so moist and juicy, then add that to the full and robust flavor of this breading... Jessica Pace, you are welcome ANYTIME!!! ;)3 C fresh white breadcrumbs made from firm white sandwich bread
1 C freshly grated Parmesan cheese (about 3 oz)
6 tbsp chopped fresh parsley
4 tsp onion powder
1 tbsp Hungarian sweet paprika
1 tbsp dried oregano
2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 C butter (3 sticks)
1/2 C plus 1 tbsp Dijon mustard
24 chicken drumsticks
Preheat oven to 350 degrees. Butter 2 large rimmed baking sheets. Combine breadcrumbs, Parmesan, parsley, onion powder, paprika, oregano, salt and pepper in large bowl; stir to combine. Melt butter in small saucepan over medium-low heat. Remove from heat; add all mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in breadcrumb mixture, coating drumsticks completely. Arrange drumsticks on prepared baking sheets. Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature within 2 hours.
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