Breaded Chicken Drumsticks in a Skillet
A crispy, fragrant crust with juicy meat inside! Breaded skillet chicken is a bright, good-looking dish worthy of a holiday table. It pairs well with vegetable salads and pickled sides, along with any other side dish you like.
Cooking method
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Step 1:
How do you fry breaded chicken? Gather your ingredients. Trim the chicken, rinse it well, pat it dry, and cut it into serving pieces. Different parts work — drumsticks, thighs, or wings; if you use wings, cut off the tips. Feel free to adjust the spices to your taste. Set out a plate of flour.
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Step 2:
First, marinate the meat. I used drumsticks. Put them in a wide bowl and season with salt.
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Step 3:
Squeeze the juice from a third of a lemon — I got about 1 tablespoon. Pour it over the meat.
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Step 4:
Add the garlic, pressed through a garlic press.
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Step 5:
Add a little ground red pepper and some ground pepper blend (mine isn't spicy).
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Step 6:
Mix well, coating all the drumsticks evenly with the marinade, and let them marinate for 20 minutes — or overnight.
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Step 7:
Separately, pour the breadcrumbs onto a plate and add the paprika.
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Step 8:
Add the turmeric — these spices give the chicken a beautiful color and wonderful aroma as it fries.
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Step 9:
Add a little salt.
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Step 10:
Mix the breadcrumbs and spices well. This gives us a seasoned dry breading — you can buy it at the store, but it's better made at home.
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Step 11:
In a separate dish, crack the egg and beat it lightly with a fork.
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Step 12:
Now everything is ready for breading!
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Step 13:
Dredge each drumstick in flour.
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Step 14:
Then coat it all over in the beaten egg.
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Step 15:
Roll the drumsticks in the breadcrumbs.
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Step 16:
Set the breaded drumsticks on a cutting board, ready for frying.
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Step 17:
Once all the drumsticks are breaded, you can move on to the next step — frying, or baking in the oven if that's the route you chose.
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Step 18:
Add the drumsticks to a skillet with hot vegetable oil. Use plenty of oil so they fry up well.
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Step 19:
Fry the chicken over medium heat, covered, for 5–7 minutes until golden.
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Step 20:
Then flip and fry the other side.
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Step 21:
Serve hot. Enjoy!
- I love chicken in every form, but especially this one — it's impossible to stop eating! By the way, if you bake it in the oven instead, you'll get a lighter, healthier version.
- Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. With rare exceptions, unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils hold up better to heat, with a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point — the most common are refined sunflower, olive, and grapeseed.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lemon juice - 16 kcal/100g
- Ground red pepper - 318 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken legs - 158 kcal/100g
- Table salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Ground pepper mixture - 255 kcal/100g
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