Deviled Chicken Drumsticks

These are so frickin' delicious you have no idea! But you will once you make them. Which you want to, I know. They're super juicy and crunchy with a kick.

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmesan Cheese (NOT POWDERED!)
3/4 teaspoon cayenne
salt and pepper
3 tablespoons unsalted butter, melted

PREHEAT oven to 450°F with rack in upper third.

PAT chicken dry, then toss with mustard until evenly coated.

STIR together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

DREDGE each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature. 

If you want them really hot try substituting hot chili oil instead of the butter.