Yield: 24 hors d’oeuvres

Cooking Time: 45 minutes

24 chicken drumettes, skin on

2 teaspoon kosher salt, plus to taste

Freshly ground black pepper

1 cup all-purpose flour

2/3 cup buttermilk

2 tablespoons Dijon mustard

1/2 teaspoon cayenne pepper

1 1/2 teaspoon paprika

2 cups panko bread crumbs

preparation

Preheat oven to 450 degrees.

Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.

In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper and paprika. Give each floured chicken piece a good buttermilk bath and then roll in the panko crumbs.

Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.