Deviled Chicken Lollipops

Deviled Chicken Lollipops

Deviled Chicken Lollipops

September 30, 2018
: 4-6 servings

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Ingredients
  • 12 chicken drumettes, skin on
  • 1 teaspoon kosher salt, plus to taste
  • Freshly ground black pepper
  • 3 slices sandwich sourdough bread, crusts trimmed, torn into pieces
  • 1 clove garlic, roughly chopped
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 green onions, green and white part, chopped
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup honey mustard
  • Hot sauce, optional
Directions
  • Step 1 Preheat the oven to 450 degrees F.
  • Step 2 Stand drumettes on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom.
  • Step 3 Repeat with the remaining drumettes.
  • Step 4 Season generously with salt and pepper and set aside.
  • Step 5 Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times).
  • Step 6 Add the garlic, parsley, green onions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste.
  • Step 7 Transfer the mixture to a shallow bowl and toss with melted butter.
  • Step 8 Brush each drumettes with some honey mustard.
  • Step 9 Then press and roll each one in the bread crumbs to coat.
  • Step 10 Arrange the drumettes (standing up if you can) on a rack set over a baking sheet.
  • Step 11 Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.
  • Step 12 Serve drumettes hot or at room temperature with hot sauce.

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