CRISPY BAKED CHICKEN DRUMSTICKS
Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
- Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
- Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
- Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 15.6 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 172.8 mg, Sugar 1 g
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
CRISPY CHICKEN DRUMSTICKS
Provided by Aaron McCargo Jr.
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F.
- Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large resealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight.
- Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving.
BBQ GLAZED CRISPY CHICKEN DRUMSTICKS
These crispy on the outside, moist on the inside drumsticks give you the crunch of fried chicken and the sweet tang of outdoor BBQ without the grease and heavy feeling of regular fried chicken.
Provided by VanSmaq
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 375. If you have a convection oven, I highly recommend using that setting for this recipe. I have tested without a convection oven and while it did produce comparative results, the chicken was crispier when using convection.
- Rinse drumsticks and pat dry to ensure that you get as much moisture off of the surface of the chicken as possible. Place on a paper towel and set aside.
- Pour the cornstarch into a large Ziploc bag and close. Shake the bag to break up any lumps of cornstarch and to coat the inside of the bag. (I like to use the large freezer bags, but if you don't have any you can use sandwich bags and work in batches).
- Open the Ziploc bag and insert the drumsticks. Seal the bag again and try to leave a good amount of air in the bag. Give the bag a good shake to evenly coat the meat.
- In a medium size pan with high sides, heat the oil over medium-high heat until small wisps of smoke appear on the surface. (You want to make sure that the depth of your oil is about a 1/4 inch; so the amount of oil you use is subject to the size of your pan)
- Working in batches, fry the chicken for about 3-4 minutes per side or until the crust is just starting to brown. Transfer to a cooling rack placed over a paper towel to drain.
- Line a cookie sheet or baking pan with foil and place a cooling rack on top of the foil. You can use the same cooling rack that you used to drain the chicken. Place the chicken on the cooling rack.
- With a pastry or basting brush, paint the drumsticks with your favorite BBQ sauce. (I use a ketchup based sauce like Cattlemen's. I found it best to put a light coating of sauce on the meat to impart that hint of backyard BBQ without over powering the flavor of the chicken).
- Place the drumsticks in the pre-heated oven and bake/roast for about 30 minutes.
- Remove from oven and allow the drumsticks to sit for about 5 minutes to cool slightly before serving.
CRISPY CHICKEN DRUMSTICKS
Make and share this Crispy Chicken Drumsticks recipe from Food.com.
Provided by Shirl J 831
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken with cold water, and pat dry.
- Combine bread crumbs and other ingredients (except milk), stirring well.
- Dip drumsticks in skim milk.
- Dredge in breadcrumb mixture, coating well.
- Place drumsticks in a 10x6x2" baking dish sprayed with Pam.
- Bake at 350 deg F for 1 hour or till tender.
Nutrition Facts : Calories 443.8, Fat 17, SaturatedFat 5.2, Cholesterol 124.6, Sodium 1020.6, Carbohydrate 32.5, Fiber 2.2, Sugar 2.7, Protein 37.8
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