Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chicken Drumsticks Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Sunday 15 February 2015

Crispy Chicken Drumsticks Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chicken Drumsticks Biography

source (google.com.pk)

Is there anything better than a delicious herb coated crispy skin chicken drumstick on a night that you don’t really feel like putting a ton of effort into having a delicious meal?

Not to me!
I love serving chicken drumsticks because they are pretty inexpensive, freeze well, and SO easy to cook. Because they are a darker meat, they are very tolerant (you won’t dry them out), and they are just plain delicious!

While this recipe takes about 45 minutes total, the hands on-time is under 10 minutes for both the chicken and green beans. These are easy staples to add to your recipe rotations, is gluten-free, paleo diet friendly, and not too bad on the waistline!

You’ll need:
3-6 Chicken drumsticks (the meat is great pulled off the bone and used in a salad the next day, so go ahead and make enough for leftovers)

2 Tablespoons olive oil
1 tablespoon butter

salt, pepper, rosemary, herbs de provence- any seasoning profile you like
cast iron pan
oven preheated to 350

Start by melting your butter and oil on the stovetop, and season dry chicken drumsticks.
Add drumsticks, and pan fry on high heat until chicken is browned on all sides (about 2-5 minutes depending on the heat).
Once chicken is browned (like you see above), place chicken and cast iron pan in oven at 350 for 1/2 hour to fully cook.

Serve and enjoy!
Wasn’t that EASY? If you’re trying out a grain free or paleo diet, this is a fabulous go-to recipe for busy weeknights since the hands-on time is very little.
tip: be sure to use a potholder when removing your cast iron pan from the oven. Those puppies get hot! (My hubby always sees a pan and grabs the handle- even in the oven. He’s really forgetful about the whole heat thing!)

To serve with an amazing (and easy!!) green bean side dish:
-Toss green beans in 1 tbsp olive oil and a sprinkling of salt and pepper, and lay out on cookie sheet. Pop in 350 degree oven (if making this meal, you can pop them in as you throw your chicken in as well).
-Sautee 1 sliced onion in butter or oil until lightly browned.
-Add onion to cooking green beans, stir to evenly distribute.

-Cook until beans slightly wilt, serve warm.
This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.

I took several weeks last year working on grilled drumsticks to get them just right. The secret of a great chicken leg (drumstick) was in the temperature as usual. Since then I have done mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manner. Here is a scaled down version.

The cooking time make this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.
Rating:
rating systemJust excellent. It always brings a childlike smile to my wife’s face.

Notes:
    DO NOT SKIP THE PAT DRY or you will not have crispy skin. (See
    Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
    I like cooking this on a rack to get the meat off the pan and with convection all sides of the drumstick will be nice.
    Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
    Spice as you want. I often add the Cayenne but if you have little ones, skip it.
    Scale to any amount you need
    Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks.

Rinse and dry the drumsticks
Trim of any extra skin and any loose joint pieces.
Sprinkle with seasoning of choice

Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
Placed on a raise rack

Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.

Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

Crispy Chicken Drumsticks