Chicken Drumsticks Three Ways!!!

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My husband had purchased a huge package of drumsticks from Costco and froze the lot in one whole package.  So in an effort to make use of them, I decided to make the drumsticks three ways and freeze whatever we don’t eat today for future suppers or work lunches.

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Herbed Parmesan Cheese Drumsticks

8 chicken drumsticks

Dry coating

1/2 cup gluten-free flour

1/2 tsp pepper

1/4 tsp salt

1/2 tsp garlic powder

Wet coating

2 eggs beaten

1 tsp balsamic vinegar

Crumb Coating

1 cup gluten-free bread crumbs

1/4 grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

Place each coating in a separate bowl.  Preheat oven to 400 degrees F.  Line baking pan with parchment paper.  When oven reaches temperature, dip drumsticks in flour mixture.  Shake off excess.  Dip into egg mixture.  Allow excess to drip off.  Dip into crumb mixture and pat onto chicken.  Place drumsticks onto baking pan and place in oven.  Bake for 40-50 minutes until meat thermometer reads 180 degrees F.  Serve with a salad and steamed vegetables.image

Red Thai Curry Drumsticks

8 chicken drumsticks, skinned and flesh slashed to absorb marinade

Marinade and Coating

2 Tbsp sweet chilli sauce

zest of one lime, plus the juice

1 garlic clove minced fine

2 Tbsp good red curry paste

1 tsp fish sauce

3 tbsp finely minced fresh cilantro

Mix marinade ingredients in a ziplock bag, add and coat skinned and slashed drumsticks.  Marinate for 1 hour.  Preheat oven to 400 degrees F.  Line baking pans with parchment paper.  Place drumsticks on baking pan and bake for 40-50 minutes until meat thermometer reads 180 degrees F.  Serve with steamed rice and broccoli stir fried with 1/2 tsp sesame oil, 1 minced clove of garlic, 1 tsp soy sauce and 1 tsp sesame seeds.

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Tandoori Chicken Drumsticks (From Once Upon a Chef)

8 drumsticks

Marinade

1 Tbsp paprika

1 Tbsp garam masala (or curry powder)

1 Tbsp cumin

1 Tbsp ground coriander

1/2 tsp tumeric

1/2 tsp cayenne (or 1/4 for less heat)

3 Tbsp chopped fresh ginger

5 garlic cloves chopped

1/4 cup whole milk Greek yogurt

zest and juice of one lime

1/4 cup fresh cilantro

2 Tbsp vegetable oil

1 1/2 tsp salt

Toast the dried spices until fragrant.  Place in blender with rest of ingredients of marinade and blend until smooth.  Place in a ziplock bag and add drumsticks.  Marinate for 1 hour or in fridge overnight.  Preheat oven to 400 degrees F. Line baking pan with parchment paper.  Place drumsticks on baking pan and bake for 40-50 minutes or until meat thermometer registers 180 degrees F.  Serve with steamed rice, mango chutney and a cucumber raita.

For the last two recipes you can double the marinade and then cook the left over to make a sauce to pour over chicken once cooked.  Hopefully these recipes will help with your meal planning easier.  Hope you like the recipes.  Cheers, Michele