This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Pan Seared and Roasted Drumsticks

6-8 drumsticks and/or thighs
¼ cup of canola or vegetable oil
1 cup breadcrumbs
¼ cup pine nuts
¼ cup sesame seeds
¼ cup grated parmesan cheese
1 tablespoon paprika
2-sprigs of flat leaf Italian parsley
1 pinch of coarse black pepper
1 pinch of salt
1 egg + water

Add all ingredients except for the chicken, oil, and the egg was into the bowl of a food processor and mix until all is the consistence of the bread crumbs. Set aside onto a dish or bowl. Beat the egg with a splash or two of water. Season the chicken pieces with salt and pepper on all sides.

In the meantime heat the oil in a fry pan (preferable non-stick) with a stainless steal (or other oven safe) handle. Then proceed to dip each piece of the chicken into the egg wash and then into the crumb mixture until it’s coated on all sides and add to the fry pan. Sear each piece on each side for about a minute or until the coating is golden brown. Remove the pan from the stovetop and place in a pre-heated 350 degree oven for about 40 minutes.
Place on a platter and serve.

Tip: Make extra for leftovers---great cold right from the refrigerator.