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See below ingredients and instructions of the recipe
1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2
2 tb Dry sherry -slices bread,
2 tb Dijon-style mustard Preferably day old
1 tb Prepared chili sauce 1/4 c Chopped fresh parsley
1/2 ts Hot red pepper sauce 1 ts Paprika
8 Medium-size chicken Fresh herb sprigs, optional
-drumsticks (about 1 3/4 lb)
Start fire in grill, placing rack 4 inches above the coals (see
note). Beat soy sauce, sherry, mustard, chili sauce and hot red
pepper sauce in a large bowl, using fork; add drumsticks, turning to
coat. Let stand for 10 minutes or until fire is ready. Combine
breadcrumbs, parsley and paprika in a shallow dish. Drain
drumbsticks; dip, one at a time, into crumb mixture to coat
completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil;
cook, covered with grill cover, for 20 minutes until coating is
golden brown and drumsticks are cooked through. Serve garnished with
herb sprigs, if desired.
NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate
drumsticks and coat with crumbs as directed; arrange on foil in a
jelly- roll pan or shallow roasting pan. Bake for 25 minutes until
golden and cooked through.
Makes 4 servings.
[ REDBOOK; July 1990 ]
Posted by Fred Peters.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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