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Deviled Chicken Drumsticks

['12 chicken drumsticks (2 1/2 to 3 pounds total)', '1/2 cup Dijon mustard', '3/4 cup panko (Japanese bread crumbs)', '3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)', '3/4 teaspoon cayenne', '3 tablespoons unsalted butter', 'melted']

Preheat oven to 450°F with rack in upper third.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

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