Deliciousdrumsticks Recipes

Steps:

• Heat the oven to 425 degrees.
• Mix flour, salt, paprika and pepper in a bowl.
• Dip chicken drumsticks into margarine; roll in flour mixture to coat.
• Arrange in an ungreased square pan, 8x8x2 inches.
• Bake uncovered until juice of chicken is no longer pink when centers of thickest pieces are cut, about 50 minutes.

Steps:

• Heat oven to 425.
• Mix flour, salt, paprika and pepper in bowl.
• Dip chicken drumsticks into butter (or margarine); roll in flour mixture to coat.
• Arrange in ungreased square pan, 8x8x2 inches (we use glass).
• Bake uncovered until done, about 50 minutes.

Steps:

• Preheat oven to 350°F.
• butter 2 large baking sheets.
• combine breadcrumbs, Parmesan, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend.
• melt butter in small saucepan over medium-low heat; remove saucepan from heat.
• add mustard and whisk to blend.
• brush drumsticks generously with butter mixture and roll in breadcrumb mixture, coating completely.
• arrange drumsticks on prepared baking sheets.
• Bake drumsticks until golden brown and cooked through, about 1 hour.
• serve warm or at room temperature.

Steps:

• Spray a 13x9 inch baking pan with cooking spray.
• Put drumsticks in the baking dish and sprinkle with salt and pepper.
• Bake at 375 degrees for 30 minutes.
• In a bowl, mix together the remaining ingredients.
• Take drumsticks out of the oven and pour sauce mixture over them.
• Bake the drumsticks for 30 minutes or until juice run clear.

Steps:

• Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
• Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
• Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
• Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.

Steps:

• Combine all ingredients except chicken stirring to make a paste.
• Place chicken in a large food storage bag, add the paste. Remove the air in the bag and massage chicken until well coated.
• Refrigerate for at least 3 hours or overnight.
• Bake in a moderate (180c) oven for 30 to 40 minutes until the juices run clear and chicken is cooked. Turn occasionally as they cook.