Chicken drumsticks breaded in herb-seasoned flour topped with freshly grated parmesan, lemon zest, and hand-torn basil.
Okay so this recipe is kind of came out of no where. I had fully intended on making chicken parmesan for dinner. I had the sauce boiling, All the herbs and spices pulled out. I was even setting up the breading station. Till I noticed I didn’t even have any chicken breast on hand only drumsticks. Instead of starting over I adapted.
I decided on removing the dredge station and breading the chicken how I would regular chicken wings with a herb seasoned crusted rather than spice driven. From there I fried them normally. Only to be showered in freshly grated parmesan, lemon zest, and torn basil directly from the fryer. I stilled served this along side the simple spaghetti i made.
This dish was really a hit. I didn’t even miss the five pounds of mozzarella like a normal chicken parm. Check out my tips and tricks below for the best lemon parmesan chicken drumsticks. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST LEMON PARMESAN CHICKEN DRUMSTICKS
setting the dredge: you want to make sure that you have enough egg in your mix. egg allows for you to have a sealed and nice coating. something for the flour to stick to. once you toss your chicken in flour you want to place in on a wire rack for 20 minutes so that the air can dry it out and form a crust prior to frying. it just helps add crunch. you can totally skip this step and toss the chicken straight to the fryer if you’re in a rush.
fresh from the fryer: just like adding salt immediately to french fries to help the salt stick, you want to add all the extras here too. once the chicken is pulled from the fryer use that residual heat to lightly melt the cheese, activate the oils in the lemon and basil to permeate the chicken.
basil last: basil and direct heat results in brown dried out basil. so you want to add it last. skip adding it into a the mix or seasoning as it may discolor the coating and lack flavor resulting in unnecessary waste. hand pick it and shred it last you wont even need a knife.
don’t overcrowd: chicken legs really need to cook to remove that redness around the bone so you want to make sure your temperature is correct and that you don’t have too much in the pan. overcrowding lowers the temperature in the pan. hot grease results in light, crispy chicken.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
INGREDIENTS
- 8 Chicken Drumsticks
- RUB
- 2Tb Garlic Powder
- 1tsp Rosemary
- 1tsp Oregano
- 1Tb Black Pepper
- Salt
- 3 Eggs+ 4Tb Milk
- DREDGE
- 2c Flour
- 2Tb Cornstarch
- 1tsp Oregano
- 1tsp Rosemary
- 1tsp Crushed Red Pepper Flakes
- 1TB Garlic Powder
- 1Tb Black Pepper
- 2tsp Salt
- Parmesan Wedge, grated-for garnish
- 6 Sprigs- fresh basil- garnish
- 2 Lemons, zest- garnish
INSTRUCTIONS
- Season chicken drumsticks with ingredients listed under rub. Season with salt to cover both sides of the chicken.
- Let the rub sit for 15 minutes to overnight.
- Coat with egg and milk. Toss till thoroughly combined.
- To make the dredge combine flour, cornstarch, and season with the seasonings listed.
- Toss chicken in the flour. Let it sit on wired baking rake for 15 minutes.
- Heat enough cooking oil to deep fry the chicken to 375F.
- Drop 3-4 pieces of chicken in the fryer and cook for 12-15 minutes depending on the size.
- The chicken should be golden brown, floating and the juice should run clear.
- Once chicken is out of the fryer zest with lemon, parmesan, and fresh torn basil.
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3 responses to “Lemon Parmesan Fried Chicken Drumsticks”
Your welcome!
Thank you! 😃
Looks extremely good!