Deviled Chicken Drumsticks
From “Gourmet Weekday” (Conde Naste, May 2012, $20). For the crispiest coating, use panko — the Japanese breadcrumbs that look more like bone-dry shards of crunchy white bread — and mix with parmesan and some melted butter before you coat the chicken. If you have any hot smoked Spanish paprika, use it instead of … Continue Reading →