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
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.