Buzzard Claws With Swamp Dip

No, it's not really buzzard claws--it's chicken! I think this is a good conversation piece. It is great for Halloween parties or gator games (football).

• Ready In: 1 hr 15 mins
• Serves: 8

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 cayenne
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups  coarse  fresh breadcrumbs
• 1  cup  shredded parmesan cheese
• 32  slivered almonds (to garnish)

• Swamp Dip (recipe follows)

• 1⁄3 cup  reduced-fat mayonnaise
• 1⁄3 cup  well-drained medium to hot salsa

Directions

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, cayenne, chili powder, salt, 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.
5. To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.