Step 1

Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.

Step 2

Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.

Step 3

In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

Step 4

Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.

Step 5

Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

Step 6

Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.