Incredibly Easy Pan Fried Chicken Drumsticks
Crispy skin and a juicy meaty inside, these simple pan-fried chicken drumsticks are a hassle-free meal option. Delicious has never been so simple.
Servings: 6
Calories: 184kcal
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
Serving: 1drumstick | Calories: 184kcal | Carbohydrates: 1g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 300mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Calcium: 10mg | Iron: 1mg