Stuffing Crust Drumsticks©


  • 2.5lb-1kg Chicken Drumsticks
  • 3 tablespoons Dijon Mustard
  • ½ tablespoon Salt
  • 2 teaspoons Worcestershire Sauce
  • 4.9oz-140g Panko Breadcrumbs
  • 1/2 tablespoon White Pepper
  • 1 tablespoon Dried Parsley
  • 2 tablespoons Onion Granules
  • 1 teaspoon Dried Sage
  • 2 Dry Chicken Crumbling Oxo Cubes
  • 1.4oz-40g Mayonnaise (full fat)


  1. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  2. In a small mixing bowl, mix together the mustard, Worcestershire sauce and mayonnaise . Set to one side
  3. In a separate medium size mixing bowl, mix all the dry ingredients (not the drumsticks) and set to one side
  4. Using a pastry brush, coat a drumstick in the wet mix so it is completely covered. Next, pop it into the breadcrumb mix and pat it all over with breadcrumbs. Give it a gentle shake over the bowl and place onto the roasting tin
  5. Repeat this process until all the drumsticks have been coated
  6. Pop into the oven and roast for 45 minutes
  7. Remove from the oven, ensure the meat is thoroughly cooked and serve

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