Photo by Valerie Boese
These savory drumsticks will quickly become a regular choice in your recipe lineup. Smother them in your favorite store-bought barbecue sauce, or pull out your best homemade concoction; either way, they’ll be finger-lickin’ good.
Yield: 5 servings.
- 1/2 cup all-purpose flour
- 10 raw chicken drumsticks with skin on
- 3 to 4 tablespoons cooking oil, plus more if needed
- Salt and pepper, to taste
- 1 bottle (18 ounces) honey barbecue sauce, or 1 jar homemade sauce
- In a 1-gallon zip-close bag, combine flour and 5 drumsticks. Shake bag thoroughly to coat chicken. Once fully covered, remove drumsticks one at a time, shaking off excess flour, and set them aside on a large plate. Repeat with remaining drumsticks.
- In a large frying pan, heat oil over medium heat. (As you cook, you may need to add additional oil to the pan; you want just enough to brown the chicken and not burn in the pan.) Add drumsticks one at a time, and cook for about 20 minutes, turning every 5 minutes until the chicken is golden-brown on all sides.
- Preheat oven to 350 F. Line a large cookie sheet with parchment paper, or use a nonstick pan.
- Place browned drumsticks on cookie sheet. Season with salt and pepper. Pour barbecue sauce over drumsticks, and use a pastry brush to coat them on all sides. Bake for 35 minutes, or until chicken reaches an internal temperature of 165 F.
Check out more delicious chicken recipes here!
Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry in Nebraska.