Cast Iron Chicken Drumsticks Food

INCREDIBLY EASY PAN FRIED CHICKEN DRUMSTICKS

Steps:

• Ensure that your drumsticks are fully defrosted (if frozen) and bring them to room temperature before patting them dry with a paper towel.
• Mix all herbs and spices together, sprinkle them evenly over the drumsticks and rub them into the drumsticks.
• Heat a cast iron skillet or heavy-bottomed pan until hot but not smoking and add the oil to the skillet. Then, add the drumsticks in one by one. Your chicken should sizzle as soon as it touches the pan.
• Cook for 7 minutes before rotating each drumstick ⅓ of the way and cook for another 7 minutes before rotating a final ⅓ of the way and cooking for a 7 more minutes. Your chicken should have an internal temperature of 165°F to be fully cooked.
• Remove your chicken from the skillet and enjoy!
• Store any leftovers in an airtight container for up to 5 days.

BUTTERMILK FRIED CHICKEN DRUMSTICKS

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.

CAST-IRON SKILLET CHICKEN

Steps:

• Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
• Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
• Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
• After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

CAST IRON TANDOORI CHICKEN

Steps:

• Rinse the chicken with cold water and pat dry. Trim the excess fat. Loosen the skin from the breast and drumsticks by gently pushing your fingers in between the skin and the meat, starting at the neck cavity. Remove the backbone using kitchen shears, and then place the chicken breast-side up on a cutting board. Flatten by firmly pressing the heel of your hand down over the breastbone. Whisk together 1/3 cup of the Tandoori Spice, the yogurt, ginger and garlic in a large glass baking dish. Coat the chicken thoroughly in the marinade, and then let marinate in the refrigerator 24 hours. Preheat the oven to 450 degrees F. Pat the chicken dry and sprinkle all over with the remaining 2 tablespoons Tandoori Spice. Heat a large cast-iron pan over high heat, and add the ghee. Sear the chicken skin-side down until crispy and charred, 5 to 7 minutes, and then flip and place in the oven until an instant-read thermometer stuck in the thickest, meatiest part of the thigh registers between 155 and 160 degrees F, 20 minutes. Baste generously with the lemon curd every 5 minutes. Tent the chicken with foil and let rest before serving.
• For Tandoori Spice: Heat the coriander seeds, cumin seeds, cardamom pods, cloves, peppercorns, bay leaves and cinnamon in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 to 3 minutes. Grind the spices in a spice grinder or coffee mill until powder fine, and then transfer to a bowl with the annatto seed, paprika, Kashmiri powder, salt, turmeric, mace and nutmeg. Mix thoroughly and store in an airtight container up to 4 months. Yield: 1 cup.