Print
ShareThis
Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes
Yield: Makes 8 servings
Ingredients:
Nonstick cooking spray
8
chicken drumsticks, frozen for 30 minutes
1
egg, beaten
1/2
cup milk
1/2
teaspoon paprika
1/4
teaspoon ground red pepper
1/2
teaspoon chili powder
1/4
teaspoon salt
1/4
teaspoon black pepper
1-1/2
cups coarse fresh bread crumbs
1
cup shredded Parmesan cheese
32
slivered 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.
This recipe appears in:
Halloween
