Buzzard Claws with Swamp Dip
Browse the recipe Buzzard Claws with Swamp Dip
Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes
YIELD Makes 8 servings
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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:
- 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.
This recipe appears in:
Halloween