Dijon Mustard Chicken Drumsticks

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I love a good crumbed chicken drumstick and even more so when it is easy and full of flavour. This beats any take out fried chicken and you won’t feel like crap after you eat it.

Dijon Mustard Chicken Drumsticks

Cooking Time: 4 Hours | Servings: 4 people 



  • 1 kg chicken drumstick
  • 1/2 cup buttermilk (or 1/2 cup milk with 2.5 teaspoons white vinegar)
  • 1/2 cup dijon mustard

Crumb mix:

  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan
  • 3 tablespoons fresh thyme leaves
  • 1/4 cup fresh parsley
  • Zest of 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoons ground onion powder
  • 1 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons olive oil


  • In a large bowl place buttermilk, mustard, Salt & pepper and whisk to combine. See Tip 1 to make your own buttermilk.
  • Place chicken drumsticks in the bowl and evenly coat with the buttermilk mixture. Place covered in the fridge for minimum 4 hours, best overnight.
  • Take the chicken out of the fridge 45 minutes prior to crumbing and baking. Pre heat oven at 200C fan forced.
  • In a large deep platter, place all crumb mix ingredients and toss until evenly incorporated.
  • Take a drumstick out of the buttermilk mixture and allow excess liquid to drip off slightly. Crumb drumstick until evenly coated and place on a lined baking tray.
  • With the remaining crum mixture, add 2-3 tabelspoons of olive oil to the mixture and rub in until all the crumb is evenly coated. Spoon any remaining crumb mixture on top of each drumstick and lightly press down. It doesn’t have to be perfect.
  • Bake for 40-45 minutes until crumbs golden and chicken cooked through.

Serve with some roasted potato wedges and a gorgeous garden salad.


Tips & Substitutions:

  • To make your own buttermilk, simply combine 1/2 cup whole milk with 2.5 teaspoons of white vinegar and whisk.
  • You can use chicken thigh or breast fillets instead of drumsticks.

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    Ciao I’m Marylin:

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