Are you tired of serving the same old boring chicken dishes to your family and friends? Look no further! Our Pan Seared Chicken Drumsticks recipe is about to become your new go-to for a quick, easy, and mouth-watering meal that's sure to impress. With a crispy exterior and juicy interior, these drumsticks are the perfect combination of flavor and texture. And the best part? They're ready in just 40 minutes! So, what are you waiting for? Dive into our simple recipe and get ready to elevate your cooking game!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Remove chicken drumsticks from refrigerator 20-30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken drumsticks completely dry using paper towels. Moisture prevents proper browning, so thorough drying is crucial.
- In a small bowl, mix garlic powder, paprika, salt, and black pepper to create a seasoning blend.
- Evenly sprinkle the seasoning mixture over all sides of the chicken drumsticks, ensuring complete and uniform coverage.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until oil is shimmering but not smoking.
- Carefully place seasoned drumsticks into the hot pan, leaving space between each piece to prevent steaming.
- Sear drumsticks for 3-4 minutes on each side, rotating to create a golden-brown, crispy exterior.
- Reduce heat to medium-low, cover the skillet, and continue cooking for an additional 15-20 minutes, turning occasionally.
- Use a meat thermometer to confirm internal temperature reaches 165°F (74°C) at the thickest part of the drumstick.
- Remove chicken from pan and let rest for 5-7 minutes before serving to allow juices to redistribute.
Tips
- To ensure your chicken drumsticks turn out perfectly, follow these essential tips:* Make sure to remove the chicken from the refrigerator 20-30 minutes before cooking to allow it to reach room temperature, which ensures even cooking. * Pat the chicken dry thoroughly with paper towels to prevent moisture from interfering with the browning process. * Don't overcrowd the pan, as this can lead to steaming instead of searing. Leave enough space between each drumstick to allow for even cooking. * Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) at the thickest part of the drumstick. * Let the chicken rest for 5-7 minutes before serving to allow the juices to redistribute, making the drumsticks even more tender and juicy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 0g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
