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Crispy skin and a juicy meaty inside, these simple pan-fried chicken drumsticks are a hassle-free meal option that can be made in under 30-minutes. Delicious has never been so simple.
💕 Let me tell you all the reasons you’re going to love this recipe:
- These drumsticks are made from minimal and wholesome ingredients for a great hassle-free weeknight meal option.
- The skin gets a wonderfully crispy texture while the inside is moist and juicy.
- You can customize this recipe by using any assortment or combination of spices that you like.
- This recipe is clean eating, gluten-free and keto and paleo friendly!
- It pairs well with most sides or can be enjoyed by itself (I’ve listed some pairing ideas at the end of the post)
- Leftovers (if there are any) can be enjoyed hot or cold.
- If you have an airfryer or toaster oven, re-crisping the skin during reheating becomes a cinch!
- As far as “fried chicken” goes, this is honestly one of the healthiest options!
In terms of ingredients, the main ones you’ll need are:
- Chicken Drumsticks: I’m using drumsticks that have the bone and skin on them. 6 drumsticks which is just about 2lbs total weight. < This is important to keep in mind so you can compare and adjust your cook time.
- Oil: I’m using an Extra Light Olive Oil but you can use any clean eating oil of your choosing.
- Salt: A pink Himalayan or Sea Salt works great.
- Pepper: Fresh cracked or previously ground black (or even white pepper) adds a nice spice profile to our drumsticks.
Taking our seasoning one step further, I’ve opted to use Garlic Powder, Smoked Paprika, and Italian Herbs. You can use any other spices you like from oregano to cumin. The options and spice combinations are honestly endless.
Here’s how to make these easy drumsticks:
After patting our drumsticks dry using a paper towel, we’ll combine our spices together and evenly sprinkle them over the drumsticks before rubbing the spices into the chicken. If you like you can take it one step further and rub the seasoning under the skin, using your fingers to create a pocket and working around the drumstick, being careful to not pull the skin off or tear it.
To a hot pan (I highly recommend using a cast iron skillet if you have one) we’ll add our oil, swish it around to evenly coat the bottom of the pan and once the oil is hot, we’ll add our seasoned drumsticks and let them cook undisturbed for 6-7 minutes before we rotate them 1/3 of the way and allow them to cook for another 6-7 minutes. Finally one last 1/3 rotation and a 6-7 minute cook and our drumsticks are done! Remove them from the pan and (optional) tent them with foil and allow them to rest for 5-10 minutes. For an extra bit of decadence, you can add a tbsp of butter to the pan to finish your chicken in.
Now, the length of cook time your drumsticks will need are dependant on the size of them. My 6 drumsticks weighed in at about 2 lbs. For extra large drumsticks I highly recommend finishing in the oven at 400F for about 10-15 minutes (once you’ve cooked them in the skillet and browned all sides and crisped up the skin) and then tenting them with foil and allowing them to rest a further 10 minutes.
If in doubt as to the doneness of your chicken, you can either measure it’s internal temperature which should be 165F or simply cut into your leg and check the inside to ensure doneness.
With your chicken done, remove them from the skillet. Plate and serve with your favorite side. Tonight for dinner I’m serving it with a creamy butternut brown rice that is similar to a veggie packed risotto!
In need of side inspiration? Try one of the following recipes as a side dish:
- Easy Baked Brown Rice Risotto
- Ten Minute Sesame Noodles
- Blistered Skillet Green Beans
- Sour Cream and Chive Cheddar Biscuits (gluten free)
- Jalapeno Cornbread
- Roasted Garlic Parmesan Mashed Potatoes (or this low-carb Mashed Cauliflower)
- Oven Roasted Cheesy Bacon Butternut Squash
- Ultra Easy Smoked Gouda Mac and Cheese
- Quinoa and Lentil Pilaf
- Simple Coconut Saffron Rice
- Twice Baked Potatoes with Leeks
- Creamed Spinach
What do you like to serve and enjoy your chicken with? What sort of spice or flavor combinations do you prefer? Let us know in the comment section below!
Incredibly Easy Pan Fried Chicken Drumsticks
Ingredients
- 2 lb chicken drumsticks bone in, skin on
- 1 tbsp extra light olive oil
- ½ tsp salt (to taste)
- ½ tsp ground black pepper (to taste)
- ½ tsp smoked paprika (to taste) (optional)
- ½ tsp garlic powder (to taste) (optional)
- ¼ tsp Italian herbs (to taste) (optional)
Instructions
- Ensure that your drumsticks are fully defrosted (if frozen) and bring them to room temperature before patting them dry with a paper towel.
- Mix all herbs and spices together, sprinkle them evenly over the drumsticks and rub them into the drumsticks.
- Heat a cast iron skillet or heavy-bottomed pan until hot but not smoking and add the oil to the skillet. Then, add the drumsticks in one by one. Your chicken should sizzle as soon as it touches the pan.
- Cook for 7 minutes before rotating each drumstick ⅓ of the way and cook for another 7 minutes before rotating a final ⅓ of the way and cooking for a 7 more minutes. Your chicken should have an internal temperature of 165°F to be fully cooked. See notes for larger drumsticks.
- Remove your chicken from the skillet, rest for 5-10 minutes and enjoy!
- Store any leftovers in an airtight container for up to 5 days.
Notes
- For larger drumsticks, more cook time might be needed.
- For extra large drumsticks I recommend finishing your chicken in the oven at 400°F for 10-15 minutes and then removing them and tenting them with foil and letting them rest for an additional 10 minutes.
- If the skin is browning too quickly on your drumsticks then lower the heat a bit.
Nutrition
