Buzzard Claws with Swamp Dip

Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes

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 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


  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.

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