Buzzard Claws With Swamp Dip

• nonstick cooking spray
• chicken drumsticks, frozen for 30 minutes↗8
• egg, beaten↗1
• cup milk↗1⁄2 cup
• teaspoon paprika↗1⁄2 teaspoon
• teaspoon cayenne↗1⁄4 teaspoon
• teaspoon chili powder↗1⁄2 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• teaspoon pepper↗1⁄4 teaspoon
• cups coarse fresh breadcrumbs↗1 1⁄2 cups
• cup shredded parmesan cheese↗1 cup
• slivered almonds (to garnish)↗32
• Swamp Dip (recipe follows)
• cup reduced-fat mayonnaise↗1⁄3 cup
• cup well-drained medium to hot salsa1⁄3 cup

Step-by-step instructions

1. 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. 2

   Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.

3. 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. 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. 5

   To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.