Mustard Chicken Drumsticks
Marcela Valladolid
8 servings
1 hour
Mexican
Appetizer
Medium
Crispy oven-baked drumsticks coated in Dijon and agave, then dredged in Matriarca landrace corn flour and caramelized onion powder. Served with a quick macha agave sauce, proof that chicken can be easy and anything but simple.
Ingredients
Chicken
- 8 chicken drumsticks, skin on
- ½ cup Dijon mustard
- 2 teaspoons tamari sauce
- 1 tablespoon Matriarca agave nectar
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Matriarca landrace corn flour
- ½ tablespoon Matriarca caramelized onion powder
- Olive oil spray or drizzle, for baking
Macha agave
- ½ cup Matriarca agave néctar
- 3 tablespoons Matriarca salsa macha
- Juice of 1 lime
Directions
Chicken
- Preheat oven to 400 degrees F.
- Pat dry chicken with a paper towel. Season with salt and pepper and set aside.
- In a medium bowl combine Dijon mustard, tamari and agave. Mix until combined.
- In another medium bowl add corn flour, garlic powder, paprika, ground mustard, caramelized onion powder, salt and pepper.
- Working in batches, coat chicken in wet mustard mix. Continue and coat chicken in dry ingredient mix. Make sure chicken if fully coated.
- Set coated chicken in a wire rack to place in oven. Continue to coat remaining chicken.
- Spray with olive oil and bake for about 40-45 min and gently turning once halfway, cook until golden brown and fully cooked through.
- Remove from oven and add a sprinkle of salt while still hot. Allow for chicken to rest for a couple of minutes.
Macha Agave Sauce
- Blend agave, salsa macha and lime juice. Blend until smooth.
- Serve chicken with macha agave sauce and garnish with finely chopped cilantro.
