Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

　　

Ingredients

Makes 6 (main course) servings

　　12 chicken drumsticks (2 1/2 to 3 pounds total)

　　1/2 cup Dijon mustard

　　3/4 cup panko (Japanese bread crumbs)

　　3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)

　　3/4 teaspoon cayenne

　　3 tablespoons unsalted butter, melted

　　

Step 1

Preheat oven to 450°F with rack in upper third.

　　

Step 2

Pat chicken dry, then toss with mustard until evenly coated.

　　

Step 3

Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

　　

Step 4

Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

　　>Cooks' note:

　　Chicken can be roasted 1 day ahead and chilled.