JUST ANOTHER WAY TO PREPARE THESE

DEVILED CHICKEN LOLLIPOPS

FROM FOOD NETWORK KITCHENS

Ingredients

12 Chef’s Line Chicken Osso Buco

1 teaspoon kosher salt, plus to taste

Freshly ground black pepper

3 slices sandwich sourdough bread, crusts trimmed, torn into pieces

1 clove garlic , roughly chopped

1/4 cup chopped fresh flat-leaf parsley leaves

2 scallions, green and white part, chopped

2 tablespoons unsalted butter, melted

1/3 cup honey mustard

Hot sauce, optional

Directions

Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.

Stand drumettes on its wide end and season generously with salt and pepper and set aside.

Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.

Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.