Buzzard Claws with Swamp Dip

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Buzzard Claws with Swamp Dip."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/buzzard-claws-with-swamp-dip-recipe.htm>  01 December 2008.

Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes Photo
Buzzard Claws wih Swamp Dip and Desert Thirst Punch with Red Eye Cubes
Yield: Makes 8 servings
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Ingredients:
Nonstick cooking spray

8
chicken drumsticks, frozen for 30 minutes

1
egg, beaten

1/2
cup milk

1/2
teaspoon paprika

1/4
teaspoon ground red pepper

1/2
teaspoon chili powder

1/4
teaspoon salt

1/4
teaspoon black pepper

1-1/2
cups coarse fresh bread crumbs

1
cup shredded Parmesan cheese

32
slivered almonds for garnish

Swamp Dip (recipe follows)



Preparation:
1.
Preheat oven to 375°F. Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.

2.
Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.

3.
Beat egg and milk together in a bowl. Stir paprika, red pepper, chili powder, salt, black pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.

4.
Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F. Lift chicken claws to a platter with spatula. Serve with Swamp Dip.





This recipe appears in: Halloween