Ingredients

• 12 chicken drumsticks (2 1/2 to 3 pounds total)
• 1/2 cup Dijon mustard
• 3/4 cup panko (Japanese bread crumbs)
• 3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
• 3/4 teaspoon cayenne
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 450°F with rack in upper third.
2. Pat chicken dry, then toss with mustard until evenly coated.
3. Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
4. Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.