Golden Baked Chicken Drummers

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

It would seem that my golden baked chicken drummers is the latest in my latest love affair with chicken, oopsie! But what the heck, lets rock the common and fairly frugal bird. Now I love me some fried chicken but sometimes I can’t be bothered to break out the deep fat fryer but still want a crispy golden breadcrumb on some chicken or pork.

Add that to the fact that I have eaten out a lot over the last two weeks and Hungarian food is often deep fried, it does taste wonderful but it is really over facing. This baked chicken drummer recipe is how I I get my fix without the deep fat fryer.

The panรฉe method is pretty simple and will be familiar to most cooks, flour, egg and breadcrumbs, however as the crumb is only going to be baked at a relatively moderate temperature I think it needs a little help. Frying off those breadcrumbs in butter, garlic and anchovy gives them both a beautiful colour but also a flavour that just lurves brown chicken meat.

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

These baked chicken drummers match up so well with something rocking a load of garlic and citrus so I usually whip up a batch of homemade mayonnaise which is remarkably quick and then when it is done I add a bucket load more lemon juice and some ground raw garlic.

Trust me this mayo is proper punchy and not for those who share a bad with someone not so fond of garlic, but it is a really wonderful match, you can tweak the flavours to your own palate and make the mayo what ever you want.

Add just a few baked potato wedges cooked with more thyme and garlic and you have what I consider to be a feast to keep away the vampires. You must remember Transylvania is not to far away from I live and all appropriate precautions must be taken, well that’my excuse and I am sticking to it ๐Ÿ˜‰

I have to admit to being exhausted at the moment, all of our ‘vacations’ seem to result in us needing a break when people return home, we typically lead a fairly quiet life until visitors arrive… Then it is all busy busy busy, lots of spas, trips to cities, plenty of booze and of course a load of thermal spas. But I am looking forward to getting back to cooking this week and maybe beginning to feel a little more human.

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

Golden Baked Chicken Drummers

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!
Course Main Course
Cuisine European
Keyword Chicken Drummer Recipes, Chicken Recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 1163kcal
Author Brian Jones

Ingredients

For the Chicken

  • 1 tsp oil
  • 50 g butter
  • 2 Anchovy fillets
  • 2 Garlic Cloves Mashed
  • 100 g Breadcrumbs
  • 6 Chicken Drumsticks Skinless
  • 1 Egg Beaten
  • 50 g Plain flour
  • 1 Tsp Sweet Paprika
  • 1/4 Tsp Salt
  • Black pepper Good grind

For the Garlic and Lemon Mayo Dip

  • 150 ml Mayonnaise
  • 1 Lemon Juice and zest
  • 1 Clove Garlic Mashed
  • Black Pepper Good grind

Instructions

  • Heat the oil an butter together in a frying pan over a medium heat and add in the anchovy fillets and garlic and cook for 1-2 minutes, the should begin to break up.
  • Add in the bread crumbs and cook until golden brown which should take 5 minutes.
  • When the bread crumbs are golden turn out on to some kitchen towel and allow to cool completely before coating the chicken thighs.
  • I like to remove the knuckle from my cicken drumstick so I have a nice 'bone' to eat from although this isn't necessary. However it is a simple job, just take a really sharp knife and run it around the base of the drumstick meat ensuring you cut all of the tendons, then roll the knuckle backwards using your thumbs, it should take a bit of pressure but it should pop right off and then you can just cut the remaining tendons from the side of the knuckle joint.
  • Preheat your oven to 180ยฐC.
  • Then dip the chicken first in the flour and paprika, then into the egg and then coat with the breadcrumbs.
  • Then bake in the oven until the meat at the thickest part of the drummer reaches 74ยฐC, which should take about 50 minutes depending on the size of the drummers.
  • For the Garlic and lemon Mayo dip mix together all of the ingredients and allow to set aside for at least 20 minutes to allow the flavours to marry.

These Golden Baked Chicken Drummers are perfectly cooked and every bit as crispy as their deep fried brethren!

Readers Comments

20 thoughts on “Golden Baked Chicken Drummers”

    • I have heard of Chicken Lollipops and made the a couple of times, I usually scrape back the Drummer meat to form a circle and wrap in cling film to set first before cooking. Never heard of an Indian version, I feel a Google session coming on.

  1. Looks delicious, Brian – and fancy too with the knuckle meat removed… reminds me a little of rack of lamb. ๐Ÿ™‚ I’m loving the addition of the anchovies; that must add such a great flavour. Now, don’t take this the wrong way, the chicken looks great, but that mayo steals the show. ๐Ÿ™‚

    • I guess it is quite close to a French Trim that you would do on a rack of lamb, although fortunately it is not as time consuming, a French trim, which sounds like some sort of personal grooming ๐Ÿ˜‰ ,takes forever, this takes a few minutes and just requires a bit of brute force and a sharp knife.

      The Mayo really is a special thang ๐Ÿ˜€

  2. My goodness, these look so good! I’d definitely polish that plate off in a minute!! And I can’t believe these are baked and not fried. Yum!!

    • Thanks Lisa, it does add a little ‘something’, I don’t do it all the time but it is not difficult at all and no where near as much work as french trimming a chop.

    • The flavours in the crumb kinda lend themselves to a more grown up palate but still something kids can get on board with… Sure as hell beats frozen chicken nuggets ๐Ÿ˜‰

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