Stuffed deep-fried drumsticks

“Stuffed and deep-fried drumsticks” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Stuffed deep-fried drumsticks

Total Cost: UK/£ 7,22*

Cost/portion: UK/£ 1,44*

Inside-out like a sock…

This is a dish I came up with just to try something new. So there are no references for it: it’s all my fault if you won’t like it!

I was craving for “Olive Ascolane”, which are a typical fantastic dish from Ascoli Piceno: boned olives stuffed with a mix of pork, beef and chicken meats, eggs and parmigiano cheese, then coated in breadcrumbs and deep fried. Seventh Heaven for those who love deep-fried food!

Problem N1: I couldn’t get the right kind of olives in here and most importantly, the secrets the making has never been revealed to me. Only my sister, who liver for a few years near Ascoli had the luck to been taught by one of her neighbors: Mrs L. Her Easter meals are legendary! What an unfair luck!

So, I had fun turning those olives inside-out like a sock: meat outside, olives inside.

Problem N2: no cheese in the fridge. So, let’s say that I turned a pickle into an advantage and made the recipe suitable for lactose intolerant people: there are no dairy products in the recipe and the bread is soaked in vegetable stock and orange juice.

I personally had lots of fun deboning those chicken legs… will you?

Deep-frying – a couple of useful hints

The chicken legs will need to cook perfectly through, this means that the oil’s temperature can’t be too high: 170º-175ºC will do.

Just before dropping in the chicken, raise the heating power, then fry the drumsticks a couple at a time, so the oil’s temperature will not drop in this crucial moment.

When ready, put each leg on a dish with kitchen paper to absorb the external oil. Do not overlap the pieces to avoid condensation, which would dump the coating.

It would be better to eat them straight away, and also not too hot, but if you want to keep them warm before serving, heat the oven in advance to 80º-85ºC, leave the door slightly ajar and place the fried drumsticks in only when perfectly dry. The lower temperature of the oven will not extract the remaining humidity from the inside, so the coating will be kept dry and crispy.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Chicken legs - 10

  • Vegetable stock - 100ml (see recipe here)

  • **in alternative, 100ml of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.
  • Orange - 1 (medium)

  • Bread - 50gr [part 1 of 2]

  • Bread - 20gr [part 2 of 2]

  • Black pepper corns - 3gr

  • Pitted green olives - 70gr

  • Parsley - 25gr

  • Breadcrumbs - about 30gr [part 1 of 2]

  • "Suited garlic”cloves - 1

  • Breadcrumbs - about 160gr [part 2 of 2]

  • Eggs - 3 medium

  • Salt - 2gr or to taste

  • Sunflower Oil - 1lt

  • Utensils

  • One chopping board

  • One paring knife or a curved shaping knife

  • One chef knife or a boning knife

  • One kitchen paper (optional)

  • One pestle and mortar

  • One orange juicer

  • One small bowl

  • One food processor

  • One zester

  • One teaspoon

  • One medium bowl

  • One fork

  • One plastic tray or large bowl

  • One st. steel grill tong

  • One 3-4lt saucepan

  • One kitchen probe (optional)

  • Kitchen paper

Instructions

  • 1.
    Skinning and boning the chicken legs

    • Chicken legs - 10
    • One chopping board
    • One paring knife or a curved shaping knife
    • One chef knife or a boning knife
    • One kitchen paper (optional)

      Remove the chicken’s skin by pulling it from the upper edge down to the joint. To ease the job, you can grasp it with some kitchen paper (step 1 - pic. A).
      With a chef knife, cut off the kneecaps in the middle or even lower at the end of the leg’s tibia (step 1 - pic. B).
      With a paring knife or a curved shaping knife, scrape the meat off the bone and pull it to the upper end of the tibia (be sure you remove the fibula bone for a safer and easy eating) (step 1 - pic. C).
      Now, hold the free end of the bone with one hand and, with the other, pull the meat down, turning it inside-out like a sock (step 1 - pic. D).

  • 2.
    Preparing the filling with bread, olives and parsley

    • Vegetable stock - 100ml (see recipe here)
    • *in alternative, 100ml of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Orange - 1 (medium)
    • Bread - 50gr [part 1 of 2]
    • Bread - 20gr [part 2 of 2]
    • Black pepper corns - 3gr
    • Pitted green olives - 70gr
    • Parsley - 25gr
    • Breadcrumbs - about 30gr [part 1 of 2]
    • Suited garlic - 1 clove
    • One pestle and mortar
    • One orange juicer
    • One small bowl
    • One food processor
    • One zester

      Squeeze the orange and add its juice to the vegetable stock into a small bowl and soak the about 50gr of bread in it as long as it takes to soften completely (step 2 - pic. A).
      Wash the parsley, then drain it and separate its leaves from the stalks.
      Drain the pitted olives from their brine and put them into the food processor, then add the parley leaves to them and roughly crumble them for a few seconds. Drain the bread and press it expel any liquid excess. Add both the dry and the wet bread to the parsley and olives and process them all together to obtain a smooth mixture (step 2 - pic. B).
      If the resulting mixture isn’t firm enough, add some breadcrumbs (as much as needed) and process it all again. Then peel off the garlic clove, grate it finely with the zester and add it to the filling, stirring to distribute it evenly (step 2 - pic. C).

  • 3.
    Stuffing the kitchen legs

    • The boned chicken legs
    • The filling
    • One teaspoon
    • One chopping board

      Stuff the cavity of each chicken leg with the filling you have just made: hold them in the hollow of your hand and fill them with about a full teaspoon of mixture (step 3 - pic. A). Do not put too much filling inside: frying into the hot oil, the filling will expand so it might brake the coating, pour out; burning much quicker than the meat, it will ruin the frying oil (step 3 - pic. B).

  • 4.
    Coating the chicken legs with egg breadcrumbs

    • The stuffed chicken legs
    • Breadcrumbs - about 160gr [part 2 of 2]
    • Eggs - 3 medium
    • Salt - 2gr or to taste
    • One medium bowl
    • One fork
    • One plastic tray or large bowl
    • One st. steel grill tong

      Distribute the breadcrumbs on the tray, then brake the eggs into a bowl and season them with 2gr of salt (or to taste). Beat the eggs with a fork until the albumen has loosen completely and the the mixture is perfectly even (step 4 - pic. A).
      Dip one stuffed leg into the beaten eggs, make sure it is perfectly coated, then place it in the centre of the tray with bradcrumbs. Shake the tray up and down making the piece of meat roll over and collect the necessary amount of breadcrumbs (step 4 - pic. B).
      Press gently the coated leg into the hollow of your hands to put it shape and set aside. Repeat this with all the other stuffed legs, then let rest (better in the fridge) for about 20minutes (step 4 - pic. C).

  • 5.
    Frying the coated chicken legs

    • The breaded chicken legs
    • Sunflower Oil - 1lt
    • One 3-4lt saucepan
    • One kitchen probe (optional)
    • Kitchen paper

      While the coated drumsticks are resting, put the saucepan with the frying oil on a medium high heat and let it come to 170º-175ºC, which will be good to allow the chicken meat to cook perfectly through without burning the coating (step 5 - pic. A).
      Just before dropping in the chicken, raise the heating power, then fry the drumsticks a couple at a time, so the oil’s temperature will not drop in this crucial moment (step 5 - pic. B).
      Each one of the pieces will need about 6 or 7 minutes to cook, depending on how big they are and on the stuffing. You can be quite sure they are ready when the oil will bubble less and they will tend to come to the surface, having lost great part of the inner water.
      When ready, put each leg on a dish with kitchen paper to absorb the external oil. Do not overlap the pieces to avoid condensation, which would dump the coating.
      If you want to keep them warm, heat the oven in advance to 80º-85ºC, leave the door slightly ajar and place them in only when perfectly dry. The lower temperature of the oven will not extract the remaining humidity from the inside, so the coating will be kept dry and crispy.

Instructions

  • 1.
    Skinning and boning the chicken legs

    • Chicken legs - 10
    • One chopping board
    • One paring knife or a curved shaping knife
    • One chef knife or a boning knife
    • One kitchen paper (optional)

      Remove the chicken’s skin by pulling it from the upper edge down to the joint. To ease the job, you can grasp it with some kitchen paper (step 1 - pic. A).
      With a chef knife, cut off the kneecaps in the middle or even lower at the end of the leg’s tibia (step 1 - pic. B).
      With a paring knife or a curved shaping knife, scrape the meat off the bone and pull it to the upper end of the tibia (be sure you remove the fibula bone for a safer and easy eating) (step 1 - pic. C).
      Now, hold the free end of the bone with one hand and, with the other, pull the meat down, turning it inside-out like a sock (step 1 - pic. D).

  • 2.
    Preparing the filling with bread, olives and parsley

    • Vegetable stock - 100ml (see recipe here)
    • *in alternative, 100ml of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Orange - 1 (medium)
    • Bread - 50gr [part 1 of 2]
    • Bread - 20gr [part 2 of 2]
    • Black pepper corns - 3gr
    • Pitted green olives - 70gr
    • Parsley - 25gr
    • Breadcrumbs - about 30gr [part 1 of 2]
    • Suited garlic - 1 clove
    • One pestle and mortar
    • One orange juicer
    • One small bowl
    • One food processor
    • One zester

      Squeeze the orange and add its juice to the vegetable stock into a small bowl and soak the about 50gr of bread in it as long as it takes to soften completely (step 2 - pic. A).
      Wash the parsley, then drain it and separate its leaves from the stalks.
      Drain the pitted olives from their brine and put them into the food processor, then add the parley leaves to them and roughly crumble them for a few seconds. Drain the bread and press it expel any liquid excess. Add both the dry and the wet bread to the parsley and olives and process them all together to obtain a smooth mixture (step 2 - pic. B).
      If the resulting mixture isn’t firm enough, add some breadcrumbs (as much as needed) and process it all again. Then peel off the garlic clove, grate it finely with the zester and add it to the filling, stirring to distribute it evenly (step 2 - pic. C).

  • 3.
    Stuffing the kitchen legs

    • The boned chicken legs
    • The filling
    • One teaspoon
    • One chopping board

      Stuff the cavity of each chicken leg with the filling you have just made: hold them in the hollow of your hand and fill them with about a full teaspoon of mixture (step 3 - pic. A). Do not put too much filling inside: frying into the hot oil, the filling will expand so it might brake the coating, pour out; burning much quicker than the meat, it will ruin the frying oil (step 3 - pic. B).

  • 4.
    Coating the chicken legs with egg breadcrumbs

    • The stuffed chicken legs
    • Breadcrumbs - about 160gr [part 2 of 2]
    • Eggs - 3 medium
    • Salt - 2gr or to taste
    • One medium bowl
    • One fork
    • One plastic tray or large bowl
    • One st. steel grill tong

      Distribute the breadcrumbs on the tray, then brake the eggs into a bowl and season them with 2gr of salt (or to taste). Beat the eggs with a fork until the albumen has loosen completely and the the mixture is perfectly even (step 4 - pic. A).
      Dip one stuffed leg into the beaten eggs, make sure it is perfectly coated, then place it in the centre of the tray with bradcrumbs. Shake the tray up and down making the piece of meat roll over and collect the necessary amount of breadcrumbs (step 4 - pic. B).
      Press gently the coated leg into the hollow of your hands to put it shape and set aside. Repeat this with all the other stuffed legs, then let rest (better in the fridge) for about 20minutes (step 4 - pic. C).

  • 5.
    Frying the coated chicken legs

    • The breaded chicken legs
    • Sunflower Oil - 1lt
    • One 3-4lt saucepan
    • One kitchen probe (optional)
    • Kitchen paper

      While the coated drumsticks are resting, put the saucepan with the frying oil on a medium high heat and let it come to 170º-175ºC, which will be good to allow the chicken meat to cook perfectly through without burning the coating (step 5 - pic. A).
      Just before dropping in the chicken, raise the heating power, then fry the drumsticks a couple at a time, so the oil’s temperature will not drop in this crucial moment (step 5 - pic. B).
      Each one of the pieces will need about 6 or 7 minutes to cook, depending on how big they are and on the stuffing. You can be quite sure they are ready when the oil will bubble less and they will tend to come to the surface, having lost great part of the inner water.
      When ready, put each leg on a dish with kitchen paper to absorb the external oil. Do not overlap the pieces to avoid condensation, which would dump the coating.
      If you want to keep them warm, heat the oven in advance to 80º-85ºC, leave the door slightly ajar and place them in only when perfectly dry. The lower temperature of the oven will not extract the remaining humidity from the inside, so the coating will be kept dry and crispy.

Rate this recipe

Stuffed deep-fried drumsticks
  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

Be Social

Related Posts

  • Servings : 4
  • Cook Time : 30 Min
AV_POST_RECIPE_00116_FEATURED
  • Servings : 3
  • Cook Time : 12 Min
Spaghetti with Cetara Anchovies dripping Spaghetti alla colatura di alici di Cetara
  • Servings : 5
  • Cook Time : 15 Min
"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno
  • Servings : 5
  • Cook Time : 30 Min
"Fagioli all'Uccelletto" recipe - Tuscan Beans in Tomato Sauce
  • Servings : 4
  • Cook Time : 25 Min
"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe
  • Servings : 8
  • Cook Time : 80 Min
"Ligurian Chickpeas Zimino Soup" vegan recipe - "Zimino di Ceci alla Ligure"
  • Servings : 4
  • Cook Time : 12 Min
"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe
  • Servings : 5
  • Cook Time : 10 Min
"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
  • Servings : 3
  • Cook Time : 10 Min
"Taglierini pasta with San Daniele Ham and Poppy Seeds Sauce" recipe
  • Servings : 4
  • Cook Time : 90 Min
"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"
  • Servings : 6
  • Cook Time : 180 Min
"Bolognese Ragù with Green Tagliatelle" recipe
  • Servings : 6
  • Cook Time : 20 Min
"Boiled Chicken Meatballs" recipe - "Polpette di Lesso"
  • Servings : 6
  • Cook Time : 180 Min
"Chicken Stock" recipe - "Brodo di Pollo"
  • Servings : 4
  • Cook Time : 15 Min
"Spaghetti and Potatoes" recipe - Spaghetti con le patate
  • Servings : 8
  • Cook Time : 50 Min
"Pappa al Pomodoro" recipe - "Tuscan bread and Tomato" soup
  • Servings : 4
  • Cook Time : 15 Min
"Spaghetti alla Puttanesca" recipe - "Strumpet's way Spaghetti"
  • Servings : 4
  • Cook Time : 30 Min
"Tordi Matti": "Loopy Birds" Skewers recipe
%d bloggers like this: