Chicken legs were named drumsticks way back in the 16th century because they resembled percussion drumsticks and the name has stayed on ever since.
Being an excellent source of protein, essential amino acids, several vitamins and minerals, drumsticks are the most sought-after part of a chicken.
Most have their favourite recipe for making drumsticks, but this recipe scores over others in that it can be prepared weeks in advance and yet taste so delicious.
Chicken drumsticks – 500 gms
Worcestershire sauce – 1 tbsp
Mustard powder – ½ tsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Onions – 2 pcs; ground to a fine paste
Egg – 1 pc; beaten
Bread crumbs – 150 gms
Salt to taste
Pepper to taste
- Clean the drumsticks and pat dry.
- Prick with a fork all over.
- Combine the worcestershire sauce, mustard powder, ginger, garlic and onion paste, salt and pepper to prepare the marinade.
- Dip the drumsticks in the marinade and roll nicely. Keep aside for 3-4 hours.
- Put the drumsticks in a non-stick pan and cook till all the juices dry.
- Remove from the fire and let cool.
- Dip each drumstick in the beaten egg and then roll in the bread crumbs. Allow to dry.
- Deep fry and serve with a cold salad.
- You may also deep freeze the drumsticks and when needed, defrost and deep fry.
These drumsticks can be prepared in advance and served as and when required.
Moreover, these are a much better and healthier option than processed meats one buys at the supermarket. Easy to prepare and delicious to taste, the drumsticks remain fresh and juicy even if kept frozen.