Préparation :

15 min

Cuisson :

40 min




  • 6 to 8 chicken drumsticks
  • 1 egg
  • 45 ml (3 tbsp) Dijon mustard
  • 2,5 ml (1/2 tsp) hot sauce (garnish of choice)
  • 180 ml (2/3 cup) breadcrumbs
  • 5 ml (1 tsp) cumin
  • 5 ml (1 tsp) chili powder
  • 2,5 ml (1/2 tsp) salt
  • 2, 5 ml (1/2 tsp) cayenne pepper
  • 30 ml (2 tbsp) butter, melted


  1. Preheat oven to 190 °C (375 °F). Place a baking rack on a foil lined baking sheet.
  2. In a shallow bowl, whisk egg with Dijon and hot sauce until fairly smooth. Measure bread crumbs, cumin, chili, salt and cayenne in another bowl. A small one with deep sides works well. Stir until evenly blended. Then while stirring crumbs, gradually pour in melted butter. Work crumb mixture between your fingers until you obtaining a uniform consistency.
  3. Holding the end of one drumstick, turn it in egg mixture until thickly coated. Then place in crumb mixture and turn to coat. If there are areas still not coated, pick up crumb mixture and sprinkle over top. You may have to press crumb mixture onto chicken. Place on rack set on baking sheet. Repeat with remaining chicken and coating.
  4. Bake in centre of the oven until golden and an instant read thermometer inserted in the thickest part of drumstick reaches 165°F (74°C), 40 to 45 minutes. There is no need to turn drumsticks.

Notes and tips

  1. Low-calorie, fat-free Dijon mustard plays a major role in this quick-cooking dish full of flavour.
  2. If you don't like spicy food, don't use hot sauce or cayenne pepper. You will still get a crunchy coating full of flavors.
  3. Easy enough to prepare on weekday evenings, the drumsticks are also good snacks for informal meetings. They are perfect for football, curling and hockey nights.
  4. PARTY DISH: Use small drumettes in this recipe and you have tantalizing finger food for a casual buffet, and they’re definitely healthier than wings because of the ratio of meat to skin.
poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec