How To Make Crispy Lemon Pepper Chicken Drumsticks Recipes

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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

GREEK LEMON CHICKEN DRUMSTICKS WITH PEPPERS



Greek Lemon Chicken Drumsticks With Peppers image

This recipes comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred.

Provided by PaulaG

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

8 skinless chicken drumsticks, rinsed, and patted dry
1 medium green bell pepper, thinly sliced
2 medium yellow onions, thinly sliced
1 -2 garlic clove, finely minced
2 medium lemons
1 1/2 teaspoons dry oregano leaves
3/4 teaspoon lemon pepper
paprika, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
  • Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
  • Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
  • Turn chicken and cook 30-40 minutes longer.
  • or until chicken is no longer pink in center.
  • When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
  • Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

Nutrition Facts : Calories 186.8, Fat 4.5, SaturatedFat 1.1, Cholesterol 95.5, Sodium 113.1, Carbohydrate 9.9, Fiber 2.6, Sugar 3.8, Protein 26.8

LEMON-CHICKEN DRUMSTICKS



Lemon-Chicken Drumsticks image

Provided by Sheila Lukins

Categories     Chicken     Bake     Kid-Friendly     Dinner     Lemon     Orzo     Parade     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

12 chicken drumsticks (about 3 pounds)
Finely grated zest and juice of 2 lemons
2 tablespoons chopped fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Favorite orzo or rice, for serving (if desired)
2 tablespoons chopped parsley, for garnish

Steps:

  • 1. Rinse the chicken and pat dry.
  • 2. Combine the lemon zest and juice, thyme, olive oil, salt, and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
  • 3. Preheat the oven to 375°F.
  • 4. Arrange the drumsticks in a shallow roasting dish to fit (use two dishes to avoid crowding). Pour any marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
  • 5. If the drumsticks have not browned enough, place them under the broiler, 4 inches from the heat source, for 2 to 3 minutes on each side or until browned, watching carefully.
  • 6. Spoon the orzo or rice on a platter and arrange the drumsticks on top. Pour the chicken pan juices into a small saucepan and cook over medium-high heat until thickened. Pour over the chicken and sprinkle with parsley. Serve immediately.

CRISPY LEMON CHICKEN



Crispy Lemon Chicken image

This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think

Provided by foxhay

Time 40m

Yield Serves 3

Number Of Ingredients 18

500grams boneless, skinless chicken
1 egg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon vegetable oil
85g plain flour
2 tablespoons corn flour
oil (for frying) + 1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
80ml fresh lemon juice
1 spring onion chopped
2 lemon segments
1/2 tablespoon corn flour
60ml hoi sin sauce with five spice (Sharwoods)
Dash cayenne pepper
2 tablespoons sugar
Salt and Pepper to taste

Steps:

  • Cut your chicken into 2 inch pieces and put them into a large bowl.
  • Add in the egg, salt, pepper and oil. Mix it well and set aside.
  • In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
  • And mix it well set aside.
  • Add the chicken into the flour mix and coat each piece generously.
  • Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
  • When the temperature is 375 degrees,
  • Carefully put some chicken pieces in small batches and fry for 4 minutes
  • Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
  • Finish frying the chicken until they're all done.
  • Set aside keep warm and put together your glaze in the next step.
  • Method Glaze:
  • Let your oil cool slightly in the wok
  • Remove all but 2 tablespoons of oil and put it over medium heat.
  • Saute the minced garlic for a minute, being careful not to burn it
  • Add the rest of the ingredients in and bring the mixture to a boil.
  • Add 1/2 tablespoon corn flour mixed with a little cold water
  • Make sure to stir this for 3 minutes
  • Reduce the heat and simmer it until a saucy thick glaze is created.
  • Pour the glaze over the chicken and serve!
  • Scatter the Spring onion and lemon segments

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