Stuffing Crust Drumsticks©


  • 2.5lb-1kg chicken drumsticks
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 4.9oz-140g panko breadcrumbs
  • Black pepper
  • 1 tablespoons dried parsley
  • 2 tablespoons onion granules
  • 1 teaspoon dried sage
  • 2 chicken dried crumbling stock cubes
  • 1.4oz-40g mayonnaise (full fat)


  1. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven.
  2. In a small mixing bowl, mix together all the wet ingredients. Set to one side
  3. In a separate medium size mixing bowl, mix all the dry ingredients (not the drumsticks) set to one side
  4. Using a pastry brush, brush a thin even layer of the wet mix over a chicken drumstick so it is completely covered. Next, pop it into the breadcrumb mix and pat it all over with breadcrumbs. Give it a gentle shake over the bowl and place onto the roasting tin. Repeat this process until all the drumsticks have been coated
  5. Pop into the oven and roast for 30-35 minutes. There is no need to turn the drumsticks when cooking on a Vulcan Roaster
  6. Remove from the oven, ensure the meat is thoroughly cooked and not pink and serve

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