6-22: Crispy Chicken Drumsticks

Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.

6-22 Crispy Chicken Drumsticks
Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂

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This one has a bit of a story behind it– I made it once before when I was about 12-13 years old. My family was having a dinner party, and my friend (daughter of a family friend who was in town) and I were tasked with cooking the whole dinner for about 10-12 people. This was one of the dishes I remember making for that, and I also remember being upset that I got splattered with oil a lot when making it that time. Happened this time too. 🙁

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Ingredients. It called for 8 drumsticks, but the value pack we bought had about 12-13 in it, so I upped the rest of the breading stuff accordingly. I also had summer squash (the yellow things), but not zucchini–virtually the same though. Also subbed Italian breadcrumbs for plain ones.

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Breading bag. Easiest way to do it–gallon Ziploc bag.

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Bag o’ breaded chicken legs.

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Starting the oil for frying. You can see my PopChart lab print reflected in the pan. 🙂

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Cooking the chicken–and getting splattered. 🙁 I could have used a deeper pan or a splatter guard (which I did when I wasn’t taking pictures), but without an actual fryer, something’s bound to come out eventually.

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Veggies cooking after the chicken’s finished. You can see the chicken cooling on the rack behind the veggies. I actually ended up cooking the chicken a bit longer in the oven after it came off the stove to make sure that it was cooked all the way through.

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I already had the oven going at 450 degrees for 4-21: Herb-Roasted Potatoes, so I stuck the chicken in for a few minutes with them just to make sure. I also did it so that they wouldn’t spend extra time on the stove getting overcooked on the outside and still be raw on the inside, which can happen with pan-frying meat with bones in it.

Obviously, you would never want to cook chicken at 450 degrees as a practice, but since they were already hot, and it was only for a few minutes (5-7), it was okay. Otherwise, you run the obvious risk of drying the chicken out, which is easy to do.

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Final product–chicken drumstick and veggies. We ate these with 4-21: Herb-Roasted Potatoes the first night, and several other things over the course of a few days–there were a lot of drumsticks.

Grade: A-