Nonstick cooking spray
8 chicken drumsticks, frozen for 30 minutes
1 egg, beaten
1/2 cup milk
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups coarse fresh bread crumbs
1 cup shredded Parmesan cheese
32 slivered almonds for garnish
1. Preheat oven to 375°F. Line baking sheet
with foil and spray with cooking oil. Crumple
aluminum foil into a log shape that fits
lengthwise into baking sheet.
2. Remove drumsticks from freezer (they
should be partially frozen, not hard). Prepare
chicken by Frenching the bone.
3. Beat egg and milk together in a bowl. Stir
paprika, red pepper, chili powder, salt, black
pepper, bread crumbs and cheese together in
9-inch pie plate. Dip chicken into egg mixture
and bread chicken in bread crumb mixture, patting
to coat evenly.
4. Place chicken on baking sheet with
spatula; prop bone sections up on aluminum foil
log. Pull slices apart slightly to form a claw
shape. Chill 30 minutes to set crumb coating.
Bake 35 to 40 minutes, until chicken is 180°F.
Lift chicken claws to a platter with spatula.
Serve with Swamp Dip.
Makes 2/3 cup
1/3 cup reduced-fat mayonnaise
1/3 cup well-drained medium to hot salsa
Combine mayonnaise and salsa in small bowl. Serve
in a hollowed-out tomato or mini pumpkin shell.