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My mother gets the credit for these candle-themed drumsticks; she suggested dipping the ends into paprika to achieve a flame effect, and it worked better than I imagined! If your family prefers its dinner a bit milder, just mix the spicy mayo with regular mayonnaise, and you should be good to go. Either way, this chicken is moist, tasty, a cinch to make, and fun to eat on a Chanukah evening!
Yields 10 drumsticks
2 cups Rice Krispies cereal, crushed
1/2 cup Gefen Corn Flake Crumbs
10 chicken drumsticks, skinned and cleaned
1/3 cup spicy mayo
Pereg Paprika, for coating drumstick ends
Gefen Salt, for sprinkling
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Combine the crushed Rice Krispies and cornflake crumbs in a shallow dish.
Place the drumsticks and spicy mayo in a large bowl and toss to coat the chicken on all sides. Roll the drumsticks in the crumbs and dip the ends in paprika. Sprinkle generously with salt.
Place the drumsticks onto a Gefen Parchment Paper-lined baking pan and spray with cooking spray.
Cover lightly and bake for 50 minutes.
Remove the cover and bake for an additional 30–40 minutes or until the chicken begins to pull away from the bone.
Food And Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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