Go Back
Crispy Chicken Drumsticks

Crispy Chicken Drumsticks You Can Actually Make at Home

Learn how to make crispy chicken drumsticks at home with a cheesy twist, crunchy coating, and easy step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dinner

Ingredients
  

For the chicken filling

  • 6 skinless chicken legs
  • 2 tablespoons olive oil
  • ½ cup white grape juice
  • ½ cup chicken broth
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, peeled
  • Salt and freshly ground black pepper

For the potato mixture

  • 3 medium potatoes
  • 2 tablespoons olive oil
  • 8 oz grated mozzarella cheese, divided
  • Salt and pepper to taste

For breading and frying

  • 1½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard powder
  • 4 eggs, beaten
  • 150g panko breadcrumbs
  • Vegetable oil, for frying

Instructions
 

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat, then sear the chicken legs on all sides until lightly golden.
  • Pour in the white grape juice, let it simmer for a minute, then add the chicken broth, rosemary, and garlic, cover the skillet, reduce heat to low, and cook for 45 minutes until the chicken is tender.
  • While the chicken cooks, rub the potatoes with the remaining olive oil, wrap them in foil, and bake at 425°F (200°C) for 1 hour until soft.
  • Let the baked potatoes cool slightly, then peel and shred them into a large bowl.
  • Remove the cooked chicken from the skillet, take out the bones and set them aside, shred the meat finely using a mixer or your hands, and add it to the bowl with the potatoes.
  • Mix in half the mozzarella, season with salt and pepper, and stir everything together until well combined, then let it cool completely.
  • Divide the mixture into six portions, flatten one in your palm, add a pinch of mozzarella and a clean bone to the center, then shape it into an oval croquette with the bone sticking out; repeat with the rest.
  • Place the shaped croquettes in the fridge for about 1 hour so they firm up and hold their shape when frying.
  • In one bowl, mix flour, cayenne pepper, mustard powder, and a bit of salt and pepper; in a second bowl, beat the eggs; in a third, pour in the panko.
  • Dip each croquette in the flour, then egg, then panko, then back into the egg and panko for an extra crispy coating, and fry in hot oil at 350°F (180°C) for about 10 minutes until golden brown and crispy.