Heat oven to 325 degrees. Coat a baking pan with nonstick spray.
Remove the skin from 10-12 chicken drumsticks, place them in a bowl and pour milk over them to cover. Let them sit for a few minutes while you mix the topping.
In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).
Add seasonings and mix well:
1/4 tsp. fresh ground pepper
1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky
1 Tblsp. fresh or dried, chopped parsley
1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!
Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make sure the pan's large enough so there's space between the chicken. When all the leg sections are finished, scatter any remaining crumbs over the tops.
Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.
Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden.
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