adapted from “The Bon Appetit Cookbook” by Barbara Fairchild


3 cups fresh white breadcrumbs (or panko)
1 cup Parmesan cheese, grated (3 oz)
6 tbsp fresh parsley, chopped
4 tsp onion powder
1 tbsp Hungarian sweet paprika (double or triple to add more kick!)
1 tbsp dried oregano
1/2 tsp salt
1-1/2 tsp pepper
1 C. butter
1/2 cup + 1 tbsp dijon mustard
24 chicken drumsticks


1. Preheat oven to 350F; butter 2 large baking sheets.

2. Mix breadcrumbs, parmesan, parsley, onion powder, paprika, oregano, salt and peppers.

3. Melt butter, remove from heat and whisk in mustard. Brush chicken generously with butter, then roll in breadcrumbs. Arrange on baking sheets.

4. Bake until golden brown and cooked through (1 hour). Serve warm or at room temperature within 2 hours.