Devilled Chicken Lollipops

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Ingredients

  • 12 chicken drumsticks, skin on
  • 1 tsp salt, plus more to taste
  • Freshly ground black pepper
  • 3 slices sandwich sourdough bread, crusts removed and cut into pieces, (you can use your favourite bread as a substitute)
  • 1 clove garlic, coarsley chopped
  • 15g fresh flat-leaf parsley leaves, chopped
  • 2 spring onions, green and white part, chopped
  • 30g unsalted butter, melted
  • 60g honey mustard
  • Chilli sauce, optional

Use imperial measurements

Method

How to make Devilled Chicken Lollipops

1) Preheat the oven to 230C/Gas Mark 8 (220C/Gas Mark 7 for a fan oven).

2) Stand a drumstick on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumsticks. Season generously with salt and pepper and set aside.

3) Place the bread in a food processor and mix to make coarse bread crumbs. Add the garlic, parsley, spring onions, 1 tsp salt & pepper to taste, and continue to mix until all ingredients are finely chopped but not mixed to a paste. Transfer the mixture to a shallow bowl and toss with melted butter.

4) Brush each drumstick with some honey mustard, then press and roll each one in the bread crumbs to coat. Arrange the drumsticks (standing up if you can) on a wire rack over a baking sheet and roast for about 20 to 25 mins, until the chicken is cooked and the bread crumbs are golden brown and crispy.

5) Serve the drumsticks hot or at room temperature with chilli sauce, if desired.

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