Blooming drumsticks in batter!
In this way, I often prepare small drumsticks from chicken wings and fry them classically. They turn out beautiful snacks, decorative and delicious, very suitable for a buffet. This time I prepared large chicken drumsticks in beer batter, as a main course, with mashed potatoes and chard. If you have time, that is, when you have time to play with it, in this way you will get a wonderful and delicious meal from ordinary drumsticks and delight your family or guests.
Preparation steps
- Cut the chicken drumsticks with a sharp knife just below the wrist on the bone and push all the meat down, completely cleaning the bone. It is necessary to cut the skin in a few places. Who does not like the cuticle, it can also be removed. Now you get a beautiful flower of flesh and the clean bone protrudes vertically and the drumstick stands on its own. Make a topping / marinade from all the ingredients. Rub well on the meat and pour the rest over the meat and leave it to stand for at least half an hour.
- Meanwhile, prepare vegetables, rice or whatever you want for the side dish. Also prepare flour in one deeper bowl and beer dough in the other. Beat eggs in beer, add oils, salts and spices as desired, and gradually add flour ... so that the mixture is a little thicker than the pancake batter. Now take the drumstick one by one, dip it in the flour and then in the dough, to cover the whole thing and carefully put it in the muffin tins, previously lined with baking paper.
- Bake for 30-35 minutes in a preheated oven at 220 C, until they get a nice golden color on all sides.
- Allow to cool for a while, take them out of the paper and serve. Serve with some side dish (I had mashed potatoes and chard) and salad.
- The cross section of the thigh is tempting to enjoy, isn't it?
