Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes
Makes 8 servings
|Nonstick cooking spray|
|8||chicken drumsticks, frozen for 30 minutes|
|1/4||teaspoon ground red pepper|
|1/2||teaspoon chili powder|
|1/4||teaspoon black pepper|
|1-1/2||cups coarse fresh bread crumbs|
|1||cup shredded Parmesan cheese|
|32||slivered almonds for garnish|
- 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.
- Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
- 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.
- 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.
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