Pretzel Crusted Drumsticks with Honey Mustard Dipping Sauce

As if drumsticks weren’t already a family favourite, we’ve gone and created what might be our most fun coating yet! Everyone will go crazy for the crunch of pretzels and the mouth-watering combination of spices. Plus, we’ve included a 2-step recipe for the best honey mustard sauce ever. For casual family dinners at home or on a picnic, this recipe is tough to beat.

Yield: 12 drumsticks

Prep Time: 15 minutes

Cook Time: 30 to 35 minutes

Chef’s Tips:

  • Before dipping drumsticks into the oil mixture, ensure chicken has come to room temperature or the butter will solidify upon contact.
  • To ensure pretzels stick to the chicken, finely grind pretzels in a food processor or blender; leaving a few coarse crumbs for texture and visual appeal.

  • Any Sargent Farms Chicken pieces can be used in place of the drumsticks though cooking times will vary depending on the pieces used (e.g. chicken tenders will cook much quicker than the drumsticks) 

  • Pretzel Crusted Drumsticks are best served the day they are made as the pretzel crust will become less crunchy as they sit. 

Ingredients:

For the drumsticks:

  • 12 pcs (1135 to 1362 g / 2.5 to 3 lbs) Sargent Farms Drumsticks
  • 1½ cups (115 g) pretzels, finely ground
  • ¼ cup (33 g) fine cornmeal
  • ¼ cup (37 g) sesame seeds
  • 1½ tsp (9 g) salt, divided
  • ⅓ cup (83 ml) vegetable oil
  • ⅓ cup (76 g) butter, melted
  • 1½ tsp (9 g) garlic powder
  • 1½ tsp (2 g) dried oregano
  • 1 tsp (g) dried parsley
  • ½ tsp (2 g) onion powder
  • ½ tsp (1 g) dried basil
  • ½ tsp (1 g) black pepper, preferably freshly ground
  • ½ tsp (1 g) smoked paprika
  • ½ tsp (1 g) cayenne pepper

For the dipping sauce:

  • ¼ cup (60 ml) Dijon mustard
  • 2 tbsp (30 ml) mayonnaise
  • 2 tbsp (30 ml) honey
  • 2 tsp (10 ml) apple cider vinegar

Directions:

For the drumsticks:

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. If using aluminum foil lightly grease with oil or cooking spray. 
  2. Pat dry the Sargent Farms Drumsticks with paper towels.
  3. In a rimmed dish, toss together the finely crushed pretzels, fine cornmeal, sesame seeds, and 1 teaspoon (6 g) salt until evenly mixed. Set aside.
  4. In a large dish or bowl combine oil, melted butter, garlic powder, dried oregano, dried parsley, onion powder, dried basil, black pepper, smoked paprika, cayenne, and remaining salt until thoroughly blended. Add in the drumsticks, making sure all sides are coated in the marinade.
  5. Immediately roll each drumstick into the pretzel mixture after removing from the marinade and place onto the prepared baking sheet. Repeat process with remaining drumsticks.
  6. Place drumsticks into the preheated oven and bake until the internal temperature of the drumstick reaches between the temperatures of 165°F and 185°F (74°C to 83°C); 30 to 35 minutes. Turn drumsticks 20 minutes into the cooking process.

For the dipping sauce:

  1. In a small bowl, whisk together the Dijon mustard, mayonnaise, honey, and apple cider until homogenous. 
  2. Place into fridge while the drumsticks are cooking.

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