- 1/4 cup Mayonnaise (I went for the reduced fat mayo with olive oil)
- 1/4 cup Dijon (I substituted Pepperhouse Gournmaise for this because Chris doesn't like dijon)
- 2 teaspoons Worcestershire Sauce
- 3/4 cup Dry Bread Crumbs
- 2 tablespoons Chopped Chives (couldn't find so I used 1 tbsp of Parsley and 1 tbsp Cilantro)
- 6 Chicken drumsticks
- Olive Oil
I mixed the mayo, pepperhouse gournmaise and worcestershire together in one bowl and the bread crumbs and seasonings in another. Sprinkle the drumsticks with salt then dip into the mayo mixture and coat. Place coated chicken in the bread crumb mixture and coat as well. I didn't get any pictures of this part because my hands were covered with the mixtures.
Once completed, place the breaded chicken in a oil coated pan.
Bake in an oven for 25 minutes at 425 degrees and you're done. I served this with a side of au gratin potatoes, dinner rolls and a side salad. Add in some Schrock wine from a Texas Winery and you have one enjoyable dinner.
Are you more of a drumstick or breast type of chicken eater? I think this is the first time I've ever cooked drumsticks.