SIMPLE BAKED CHICKEN DRUMSTICKS
I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.
Provided by ND_Dawn
Categories Very Low Carbs
Time 1h5m
Yield 3 drumsticks, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
- Add drumsticks (space enough apart so they aren't touching each other).
- Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.
- Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
- Bake another half an hour, or until cooked until 160°F.
Nutrition Facts : Calories 528.9, Fat 28.5, SaturatedFat 7.8, Cholesterol 266.1, Sodium 272.6, Protein 63.3
CRISPY-SKINNED BAKED CHICKEN DRUMSTICKS
A simple everyday recipe for baked chicken drumsticks. Simply coat them with a mixture of olive oil and spices, then bake!
Provided by Vered DeLeeuw
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the parchment.
- Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.
- Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
- Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 minutes.
- Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
Nutrition Facts : ServingSize 2 drumsticks, Calories 288 kcal, Carbohydrate 1 g, Protein 28 g, Fat 18 g, SaturatedFat 4 g, Sodium 709 mg
BUFFALO DRUMSTICKS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the chicken: Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks. Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag. Toss the drumsticks in the seasoned oil to coat well. Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, 50 minutes.
- For the spicy sauce: Mix together the butter, hot sauce and BBQ sauce in a large bowl.
- Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.
- Cook's Note: For an alternate milder sauce, whisk together 1 tablespoon maple syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1 clove of garlic, minced and some salt and pepper.
CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE
This 10-minute-prep easy oven roasted chicken drumsticks recipe will make SUPER crispy baked chicken legs that turn out perfectly every time! It's the only guide for how to bake chicken legs you'll ever need.
Provided by Maya Krampf
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
- Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
- Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
- Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
- Let the chicken rest for 5 minutes before serving.
Nutrition Facts : Calories 236 kcal, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 262 mg, ServingSize 1 serving
EASY BAKED CHICKEN DRUMSTICKS
These easy baked chicken drumsticks are crispy on the outside, and moist on the inside--a flavorful, cheap meal to make any time!
Provided by Le12ahw
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
- Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
- Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 0.1 g, Cholesterol 97.3 mg, Fat 34.5 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 155.4 mg
BUTTERMILK ROAST CHICKEN DRUMSTICKS
Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.
Provided by GioiaFive
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 8h40m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
- Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g
HONEY SOY CHICKEN DRUMSTICKS
Sticky, sweet and savory, these honey soy chicken drumsticks are super delicious! Baked in the oven, they come out perfectly juicy and full of flavor.
Provided by Becky Hardin
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Wash and pat dry the drumsticks with a kitchen towel. Place in a 10.6 x 7 inch baking dish and season with salt and pepper. Preheat oven to 375F.
- In a medium bowl, combine all marinade ingredients. Pour over chicken and massage for 5 minutes. Cover the baking dish with aluminum foil and leave 30 minutes to marinate.
- Remove aluminum foil and place the baking dish in the middle of the oven. Cook for 40 minutes until drumsticks are nicely brown.
- Remove from the oven and garnish with green onions and sesame. Serve with the pan juices and your favorite side dish.
Nutrition Facts : Calories 370 kcal, Carbohydrate 24 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 1823 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
BUTTERMILK FRIED CHICKEN DRUMSTICKS
This is a faster version of fried chicken, using everyday pantry items. A quick toss in buttermilk and yellow mustard brings tangy flavor to the chicken, and the cornflake-herb crust offers a nice crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
- Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
- Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.
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- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Pat dry the drumsticks, then rub half of the butter mixture under the skin of each drumstick and the remaining butter mixture over the top of the skin. Season generously with salt and pepper. Line the drumsticks on the lined baking sheet, leaving a couple inches between drumstick. Lay the lemon slices throughout the baking sheet, followed by the onion, then the halved garlic head.
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- Preheat oven to 425 degrees F. Line a large baking sheet with foil and set a baking rack on top if you have one. If you don’t have a baking rack just spray the foil with nonstick cooking spray.
- In a large zip-top bag, combine flour, baking powder, salt, garlic powder, paprika and black pepper. Place the chicken in the bag a few pieces at a time and shake to coat. Set chicken pieces skin side down on the baking rack that has been placed on top of the baking sheet (or on the foil lined baking sheet that’s been sprayed with nonstick cooking spray). Place larger pieces toward the outside; pieces can be close together but should not touch. Spray pieces generously and evenly with butter flavored non-stick cooking spray.
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