Ingredients:
Nonstick cooking spray
8chicken drumsticks, frozen for 30 minutes
1egg, beaten
1/2cup milk
1/2teaspoon paprika
1/4teaspoon ground red pepper
1/2teaspoon chili powder
1/4teaspoon salt
1/4teaspoon black pepper
1-1/2cups coarse fresh bread crumbs
1cup shredded Parmesan cheese
32slivered almonds for garnish
Swamp Dip (recipe)
Preparation:
1.Preheat oven to 375°F. Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
2.Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
3.Beat egg and milk together in a bowl. Stir paprika, red pepper, chili powder, salt, black pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
4.Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F. Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
Nonstick cooking spray
8chicken drumsticks, frozen for 30 minutes
1egg, beaten
1/2cup milk
1/2teaspoon paprika
1/4teaspoon ground red pepper
1/2teaspoon chili powder
1/4teaspoon salt
1/4teaspoon black pepper
1-1/2cups coarse fresh bread crumbs
1cup shredded Parmesan cheese
32slivered almonds for garnish
Swamp Dip (recipe)
Preparation:
1.Preheat oven to 375°F. Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
2.Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
3.Beat egg and milk together in a bowl. Stir paprika, red pepper, chili powder, salt, black pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
4.Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F. Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
