Pan fried drumsticks

Chicken drumsticks are a very popular cut of chicken because of its solid bone, high flavour and fat content, and the quick and ease with which it can be baked, grilled or fried, and served as an appetiser or a side dish to the main course. The variety of marinades you can use with different permutations and combinations of the spices, herbs and sauces makes drumsticks a favourite finger food at informal parties and gatherings when a heavy meal is not preferred. Children also love drumsticks, and this is a perfect choice for family meals. Drumsticks are irresistible when they have a crisped outside with a juicy inner meat. This recipe is very simple to make; all you need as a marinade is our masala.

What you need – 

  • Chicken drumsticks: 2 pieces. (You can use them with skin or skinless)
  • The Women of Fatorda Fisherman Barbecue masala: 2 tbsps
  • Plain Yogurt or curd: 3 tbsps
  • Lime juice: 1 tbsp
  • Unsalted Butter: 20 grams
  • Salt to marinate
  • Oil for frying
  • Parsley for garnish.

Step 1 – Wash, clean the drumsticks and pat dry. Make deep slits on the meat. Sprinkle some salt and the lime juice and keep it aside for 10 to 15 minutes.

Step 2 – Take the Fisherman Barbecue masala in a bowl, add the yogurt or curd.

Step 3 –  Mix them throughly to reach a thick consistency. Adjust the masala quantity depending on your taste.

Step 4 – Marinate the chicken drumsticks with the masala mixture and keep them aside for at least an hour. The more time you allow for marination, the better. Overnight marination under refrigeration is ideal.

Step 5 – Heat a grill pan or fry pan with 2 tablespoons of oil. Add the butter.

Step 6 – Wait for the butter to melt completely, preferably on low flame.

Step 7 – On high heat place the drumsticks one by one on the pan, leaving enough room between them.

Step 8 – Fry them on each side for about 10 minutes, or until they turn a golden brown.

Step 9 – Lift them off the pan and drain the excess oil by placing them on paper towels. Garnish with fresh parsley.

Step 10 – Serve with mint or coriander chutney.

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