what's the best way to?

Question

what's the best way to cook chicken drumsticks?
I don't have an oven or a grill, but I do have a microwave and a stove

Answer 1

dip chicken in breading mix
and deep fry

Answer 2

Did you say "drumsticks" ? I love fried chicken so much!

There are two ways of preparing it on the stove that I suggest.
I never cared for the texture the microwave gives it.
So I suggest the top of the stove.

You can wash the chicken and dry it then soak it in buttermilk to cover all pieces plus a little salt and any other spices you like. Soak overnight.


When you are ready to cook it. Place in a large plastic bag 1 cup plus 1/2 cup more.. of all purpose flour, salt and pepper plus paprika. start out with a teaspoon of each.

Remove the chicken from the buttermilk and shake off excess then place in bag and shake...until all is coated with the seasoned flour.

In your frying pan place peanut oil or whatever oil you have in the pan...BE CAREFUL WITH OIL ONLY FILL HALF WAY OR LESS... let it heat up to pretty high heat then turn it down to medium. To test the oil for the right temperature....place a piece of bread in it.. if it browns quickly the oil is hot enough..or take a wooden spoon and place the wooden handle end...in the oil if it bubbles fast..it's also ready...

Place each piece in the hot oil. Let it cook for about 5 minutes before turning over so the coating won't fall off. Be sure and turn over again after each 5 minutes do this 4 times for a length of 20 minutes. It should be done by then.

To test it take a fork and jab it to see if the juices run clear you don't want any pink juices coming out. When the chicken is nice and golden/reddish brown ..it should be done. Remove and place on paper towels to soak up the oil....

If you don't want to use peanut oil for frying like above recipe...you can season the legs with Italian seasonings BUT DO NOT FLOUR..or any type you like and cook the legs in hot olive oil (the AMOUNT IS MUCH LESS...just enough to cover the bottom of the pan plus a little more)..and turn often to brown all over.

I usually use: oregano, garlic salt, black pepper and paprika. This method is called BRAISING. When you cook this way you add some extra liquid to the chicken and oil...like white wine, water or chicken broth after the meat has browned in the oil. So after you have cooked it uncovered for about 14 minutes...on medium heat then add about 1/2 cup DRY white wine NOT SWEET or the other liquids mentioned...let the alcohol cook off then cover it and let it simmer for about 10 minutes...the legs should be done...you can serve this with a salad plate of pasta and garlic bread....ENJOY

Best of luck,
Hugs from Mama Jazzy Geri

Get those legs cooking! Lol

Answer 3

You can fry them, of course, or debone and use the meat for a stirfry-you can also dip in flour, brown over medium heat and add in any number of ingredients limited only by your imagination with some liquid and simmer over low heat until done.
To start you out-add chopped onion, green pepper and tomatoes(canned is OK), garlic,basil,oregano tomato paste,white wine and chicken stock-chicken cacciatore.

Boil chicken until just done-let cool and pull meat off bones.
let boiling water stand in fridge until fat congeals-remove fat. In another pan, saute chopped onion, carrot and celery just until soft-add this to defatted chicken broth with cut up chicken meat, season to taste-add chicken stock as needed for desired quantity, bring to a boil-add noodles and simmer until noodles done. More stock-chicken noodle soup, less stock, chicken noodles.

Answer 4

You can step outside the box and strip the meat from the bone and make a nice stove top stir fry!

Answer 5

IMO, Good old southern fried chicken can't be beat.