Pecan-Crusted Chicken Drumsticks with Honey Mustard Sauce
Kid-friendly yet adult worthy picnic fare from kids' class instructor, Zebbie Borland.
|12 DLM Chicken Drumsticks|
|Parchment paper or oil for baking sheets|
|2 large organic eggs|
|1 Tbsp Dijon mustard|
|¼ tsp salt|
|¼ tsp cracked black pepper|
|1½ cups pecans|
|3 slices DLM whole-grain bread, coarsely torn into pieces|
|4 large carrots|
|½ lb sugar snap pea pods|
|Honey Mustard Sauce:|
|¾ cup mayonnaise|
|3 Tbsp honey|
|2 Tbsp prepared yellow mustard|
|Juice of ½ a lemon|
Preheat oven to 400°F. Pat the chicken drumsticks dry and set aside. Line two jelly roll pans with parchment paper, or lightly oil the pans. Beat the eggs, mustard, salt, and pepper until well-mixed and pour into a pie plate. In a food processor, chop the pecans and bread until finely chopped. Divide breading evenly into two gallon-sized storage bags.
One at a time, roll the drumsticks in the egg mixture to coat evenly and then place in the bag with the pecan mixture (one bag per 6 drumsticks). Shake gently until the drumsticks are evenly coated, and arrange the drumsticks on prepared jelly roll pans. Bake for 40 to 45 minutes, or until golden brown and the juices run clear when chicken is pierced with a fork.
Meanwhile, peel the carrots and slice each one lengthwise into 4 to 6 strips. Rinse and drain the sugar snap peas. Remove and discard stem ends and strings.
For the Honey Mustard Dipping Sauce:
Combine all the ingredients and stir well. Chill for 2 to 3 hours. Transfer to a 1-cup serving bowl.
Remove the drumsticks from the oven and transfer to a serving basket or platter. Arrange the carrots and the sugar-snap pea pods around the drumsticks and serve with the honey mustard sauce.
Makes 4 — 6 servings