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
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
BAKED CAJUN CHICKEN DRUMSTICKS
Cajun spiced drumsticks that are crispy on the outside and juicy on the inside. This recipe is simple to prepare with minimal clean up.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken.
- Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat.
- Transfer drumsticks to the prepared baking sheet, discarding the plastic bag.
- Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 0.6 g, Cholesterol 66 mg, Fat 9.2 g, Fiber 0.3 g, Protein 20.2 g, SaturatedFat 2 g, Sodium 213.1 mg, Sugar 0.1 g
CRISPY ONIONS
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 5
Steps:
- Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;
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