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Chicken Drumstick Recipes

Make dinner tonight easy and wallet-friendly with these easy chicken drumstick recipes. Your family will love them!


Here is a chicken drumstick recipes that I love to cook in my kitchen. My mom's brother asked me to find her the best chicken drumstick recipes that taste good. Also you should check out dinner ideas.

Crunchy Chicken Drumsticks

2 cups corn flake cereal
3 tbsp chopped fresh parsley, divided
1 tsp smoked paprika
2 tbsp unsalted butter, melted
1 tbsp skim milk
1 tsp garlic salt
4 chicken drumsticks (about lbs)
cooking spray
Preheat oven to 425ºF. Spray an oven-safe 13x9x2 inch pan with cooking oil spray.
Place the cereal in a resealable bag and crush with a rolling pin. Add 2 tbsp parsley and the paprika to the bag and shake to incorporate. Set aside.
Melt the butter in a small skillet. Remove from burner and let cool for a few minutes. Then, whisk in the milk, 1 tbsp parsley and garlic salt. Wash and pat dry the chicken. Then, roll it in the butter mixture. Transfer chicken pieces to the resealable bag and shake until well-coated (do then all at once -- it's easiest). Place the chicken into the prepared pan. Spray lightly with cooking oil spray.
Slide the pan into the preheated oven and bake for 40-50 minutes, until the chicken is cooked through.

Simple Baked Chicken Drumsticks

5 -6 chicken drumsticks
garlic powder
olive oil

Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on).
Add drumsticks (space enough apart so they aren't touching each other).
Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
Bake another half an hour (or until cooked until 160 degrees).


Old Fashioned Drumstick Chicken

2 tablespoons olive oil
1/2 teaspoon salt
2 1/2 pounds chicken thighs or drumsticks (about 8 pieces)
1 onion, chopped
1 (14-ounce) can cannellini beans, drained (See Note)
2 (15-ounce) cans whole potatoes, drained and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons dried tarragon
2 teaspoons garlic powder
1/4 teaspoon crushed red pepper
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What To Do:

In a large pot or Dutch oven over medium heat, heat oil. Sprinkle salt over chicken and cook 10 minutes, or until browned on each side, turning halfway through cooking.

Add onion and saute about 2 minutes. Add remaining ingredients
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to chicken; mix well.

Bring to a boil then reduce heat to low and simmer 30 minutes, or until chicken is tender and cooked through.

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