Chickens cooked in this particular way is not the most popular when it comes to other nations. But when we combine the flavors of French, Americans and Brit, we make something that can be unbelievably delicious and festive to the taste buds.

This recipe is from the French Revolution Food.

Ingredients: (makes 10 drummettes)

1 1/3 pounds chicken drummettes (about 10)

2 tablespoons butter

1/3 cup honey

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

Salt

Vegetable oil

Procedure:

- Heat a cast iron pot half full with vegetable oil to 325°F and preheat the oven to 450°F.

- Pat the chicken dry with paper towels, and fry it in the hot oil for about 7 minutes, turning the drummettes over once. Remove to a paper towel to drain, and season with sea salt.

- While the chicken is frying, making the sauce by melting the butter in a small sauce pan over medium low heat. Then add the honey and two mustards, and heat through, so the honey is thoroughly runny and melted.

- Place the sauce in a large bowl, and add the drummettes. Toss to thoroughly coat.

- Arrange the chicken on a Silpat- or parchment-lined baking sheet. Spoon any extra sauce over the top, and bake for 10 minutes. You can easily double or triple this recipe to feed a crowd.

This recipe might not be the healthiest you can have for a Sunday afternoon, but the buttery and honey taste of this chicken dish will make you forget all about diet and being nutritious. A little treat for yourself won’t go that bad, believe me.