Crispity Crunchity Drumsticks Recipes

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CRUNCHY LEMONADE DRUMSTICKS



Crunchy Lemonade Drumsticks image

Provided by Food Network Kitchen

Time 1h45m

Yield 6

Number Of Ingredients 11

2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
3 tablespoons packed light brown sugar
1/3 cup buttermilk
12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds)
Kosher salt and freshly ground black pepper
2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray

Steps:

  • Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
  • Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
  • Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
  • Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

CRUNCHY GARLIC DRUMSTICKS



Crunchy Garlic Drumsticks image

These herb-coated drummies are positively addicting!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Number Of Ingredients 10

2 cups Country® Corn Flakes cereal
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 chicken drumsticks (2 pounds)
Cooking spray

Steps:

  • Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  • Crush cereal. Mix cereal, parsley and paprika. Mix butter, milk, chives, salt and garlic powder. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 35 to 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

MASHED POTATOES WITH CRISPETY CRUNCHETIES



Mashed Potatoes With Crispety Cruncheties image

On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).

Provided by Molly Baz

Yield 8-10 servings

Number Of Ingredients 15

4 lb. German Butterball or Yukon Gold potatoes, scrubbed
1 head of garlic, divided
5 sprigs thyme
2 tsp. black peppercorns, lightly crushed
1¼ cups (2½ sticks) unsalted butter
4 cups (or more) whole milk
1 Tbsp. (or more) kosher salt
1 lemon
2 ½"-thick slices country-style bread, torn into 1" pieces
2 cups kettle-style potato chips (such as Cape Cod)
4 Tbsp. unsalted butter
Kosher salt, freshly ground pepper
3 sprigs thyme, leaves picked
1 tsp. hot smoked Spanish paprika
⅓ cup chopped parsley

Steps:

  • Preheat oven to 400°F. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45-50 minutes.
  • If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80-95 minutes.
  • Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.
  • Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.
  • When potatoes are done, use a paring knife to remove skins (it's important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).
  • Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.
  • Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.
  • Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.
  • Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15-20 minutes.
  • Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.
  • Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley.
  • To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.
  • Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

CRISPY BAKED CHICKEN DRUMSTICKS



Crispy Baked Chicken Drumsticks image

Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips

Time 40m

Yield 6

Number Of Ingredients 5

6 Tyson® Fresh Chicken Drumsticks
⅓ cup flour
¼ cup fat-free egg product
1 tablespoon water
1 cup baked potato chips, coarsely crushed

Steps:

  • Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
  • Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
  • Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
  • Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 15.6 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 172.8 mg, Sugar 1 g

CRISPY CHICKEN DRUMSTICKS



Crispy Chicken Drumsticks image

Make and share this Crispy Chicken Drumsticks recipe from Food.com.

Provided by Shirl J 831

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

8 chicken drumsticks, skinned (about 2 1/2 pounds)
1/4 cup parmesan cheese, Grated
1/4 teaspoon garlic powder
1/3 cup skim milk
1 1/2 cups Italian breadcrumbs
1/2 teaspoon mrs. dash original seasoning
1/4 teaspoon garlic salt
1/8 teaspoon onion powder
1/4 teaspoon dried parsley
1/8 teaspoon pepper

Steps:

  • Rinse chicken with cold water, and pat dry.
  • Combine bread crumbs and other ingredients (except milk), stirring well.
  • Dip drumsticks in skim milk.
  • Dredge in breadcrumb mixture, coating well.
  • Place drumsticks in a 10x6x2" baking dish sprayed with Pam.
  • Bake at 350 deg F for 1 hour or till tender.

Nutrition Facts : Calories 443.8, Fat 17, SaturatedFat 5.2, Cholesterol 124.6, Sodium 1020.6, Carbohydrate 32.5, Fiber 2.2, Sugar 2.7, Protein 37.8

CRISPY ONION BAKED DRUMSTICKS



Crispy Onion Baked Drumsticks image

Provided by Taste of Home

Time 55m

Number Of Ingredients 4

3 cups (6 ounces) French's® Original or Cheddar French Fried Onions
6 chicken drumsticks (about 6 ounces)
1/4 cup all-purpose flour
2 eggs, beaten

Steps:

  • Place onions in a resealable plastic bag. Seal bag and crush with hands or rolling pun. Transfer to a pie plate or waxed paper. Coat chicken with flour; shake off excess. Dip chicken in eggs; then coat in onions., Place on a lightly greased baking sheet. Bake, uncovered, at 375° for 45 minutes or until juices run clear.

Nutrition Facts :

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