|1||clove garlic, chopped|
|3||tablespoons vegetable oil|
|1||tablespoon Dijon mustard|
| 1/2||teaspoon ground pepper|
|1 1/2||cups buttermilk|
In a bowl, combine the garlic, oil, mustard, salt, and pepper. Stir in a few tablespoons of the buttermilk until the mixture is smooth. Stir in the remaining buttermilk.2.
Set the drumsticks in a baking dish that will hold them in one layer. Add the buttermilk mixture. Turn well, cover with plastic wrap, and refrigerate for up to 3 hours or as long as overnight. Turn the drumsticks in the marinade several more times.
| 3/4||cup skinned or unskinnedhazelnuts |
|2 1/2||cups fresh bread crumbs|
|2||teaspoons dried thyme|
|Salt and pepper, to taste|
| 1/4||cup ( 1/2 stick) unsaltedbutter, melted|
Set the oven at 350 degrees. Place the hazelnuts on a rimmed baking sheet. Toast them for 10 to 12 minutes or until the nuts are lightly browned. Let them cool. If the nuts are unskinned, transfer them to a kitchen towel (don't use your best one). Rub the nuts in the towel to release the skins. Lift the nuts from the towel; it's OK if some skins stick to the nuts. Chop the nuts finely.2.
Line the rimmed baking sheet with parchment paper.3.
In a large, shallow bowl, combine the nuts, bread crumbs, thyme, salt, and pepper. Set half of the coating aside.4.
Remove the drumsticks from the marinade. Roll the drumsticks, one at a time, in the nut coating, pressing it into the chicken with your fingers. Set them on the baking sheet. After you have coated 5 pieces, add the remaining coating mixture to bowl; roll the remaining 5 drumsticks in the same way. (Discard excess coating.) Sprinkle the drumsticks with butter.5.
Bake them for 35 minutes or until they are golden brown and cooked through.
© Copyright 2006 Globe Newspaper Company.