Buzzard Claws With Swamp Dip

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
  • 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.
  • 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.
  • To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.
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