Type what you have

Ingredients

• ✓ chicken drumstick
• honey
• sweet chili sauce
• soy sauce

Instructions

1. 1 In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

By Margot McKinney

Ingredients

• ✓ chicken drumstick
• hot red pepper sauce
• butter
• garlic powder
• onion powder
• salt
• pepper
• blue cheese salad dressing

Instructions

1. 1 Place drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour hot sauce over the chicken, then season with garlic powder, onion powder, salt, and pepper.
2. 2 Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

By chowsito

Ingredients

• ✓ chicken drumstick
• canola oil
• chicken thigh
• onion
• garlic
• apple cider vinegar
• soy sauce
• water
• bay leaf
• black peppercorn
• cinnamon stick

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ chicken drumstick
• canola oil
• ginger
• salt
• potato starch
• gochujang
• oyster sauce
• mirin
• ketchup
• fish sauce
• garlic
• sesame seed
• black sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ chicken drumstick
• butter
• garlic
• salt
• black pepper
• butter
• onion
• honey
• soy sauce
• ginger
• water
• lemon
• cornstarch
• water
• peach

Instructions

1. 1 Heat 2 teaspoons of butter in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows. Season the chicken with salt and pepper, and add to the skillet. Cook until the chicken has browned on all sides, about 15 minutes.
2. 2 When the drumsticks have browned, remove, and set aside. Melt the remaining 1 teaspoon butter in the skillet, and stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water. Return the drumsticks to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the drumsticks are tender and no longer pink at the bone, about 15 minutes.
3. 3 Once the drumsticks have cooked, remove them to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peach, and cook until the sauce thickens and returns to a simmer. Pour sauce over the drumsticks to serve.

By IrvineHousewife

Ingredients

• ✓ chicken drumstick
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• mango
• onion
• butter
• black pepper
• salt
• curry powder
• cumin
• olive oil
• balsamic vinegar
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ chicken drumstick
• vegetable oil
• bbq rub

Instructions

1. 1 Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
2. 2 Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
3. 3 Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
4. 4 Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.

By France Cevallos

Ingredients

• ✓ chicken drumstick
• soy sauce
• brown sugar
• garlic
• tomato sauce

Instructions

1. 1 Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
2. 2 Cover, and cook on Low heat 8 hours.

By COOKIELUVR1

Ingredients

• ✓ chicken drumstick
• flour
• egg product
• water
• potato chip

Instructions

1. 1 Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
2. 2 Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
3. 3 Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
4. 4 Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

By Tyson Chicken

Ingredients

• ✓ chicken drumstick
• olive oil
• garlic powder
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C).
2. 2 Place drummies in a large bowl. Add olive oil, garlic powder, salt, and pepper. Mix until evenly combined. Spread out drummies in the basket of the air fryer.
3. 3 Cook drummies for 25 minutes.
4. 4 Using tongs, remove drummies from the air fryer and place in a large bowl. Pour barbecue over the top and shake to coat.
5. 5 Place coated drummies back in the basket of the air fryer. Cook until drummies are no longer pink at the bone and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ chicken drumstick
• egg
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with foil.
2. 2 Whisk egg in a shallow bowl. Mix Parmesan, pepper, and salt together in another shallow bowl. Dip each chicken drumstick in egg; lift up so excess egg drips back into the bowl. Roll in Parmesan mixture until well coated. Place into the prepared baking pan.
3. 3 Bake in the preheated oven until golden brown on the outside, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Anika

Ingredients

• ✓ chicken drumstick
• paprika
• olive oil
• garlic
• salt
• black pepper
• red potato
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Mix chicken with paprika, half of the olive oil, half of the garlic, half of the salt, and half of the pepper together in a bowl until evenly coated. Toss potatoes with remaining olive oil, garlic, salt, and pepper in a separate bowl; add lemon slices and toss well.
3. 3 Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
4. 4 Bake in the preheated oven for 25 minutes; rotate and flip chicken and potatoes. Continue baking until chicken is no longer pink in the center and the potatoes are tender, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mia

Ingredients

• ✓ chicken drumstick
• chicken thigh
• onion
• red pepper
• red potato
• pork sausage
• italian seasoning
• chicken broth

Instructions

1. 1 Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
2. 2 Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

By Campbell's Kitchen

Ingredients

• ✓ chicken drumstick
• beer
• yellow mustard
• garlic
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
2. 2 Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
4. 4 Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ chicken drumstick
• hot pepper sauce
• vegetable oil
• all-purpose flour
• cornmeal
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken into a resealable plastic bag and pour in hot sauce.
3. 3 Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
4. 4 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
5. 5 Add the marinated drumsticks, seal the bag, and shake to coat.
6. 6 Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TISHA ANN

Ingredients

• ✓ chicken drumstick
• olive oil
• ranch dressing mix
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Squeeze out excess air, seal the bag, and toss to coat the drumsticks. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
3. 3 Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let chicken rest for 5 to 10 minutes before serving.

By Jesska77

Ingredients

• ✓ chicken drumstick
• buttermilk
• vegetable oil
• maple syrup
• black peppercorn
• sea salt
• taco seasoning
• garlic
• paprika
• cayenne pepper
• liquid smoke
• vegetable oil

Instructions

1. 1 Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 3 Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
4. 4 Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.

By GioiaFive

Ingredients

• ✓ chicken drumstick
• lemon juice
• all purpose seasoning
• vegetable oil
• lemon
• black pepper
• butter

Instructions

1. 1 Clean pat dry chicken drummies with paper towels and set into a bowl. Pour lemon juice evenly over drummies and sprinkle with all purpose seasoning; toss until well combined.
2. 2 Pour lemon juice over drummies evenly, sprinkle with all purpose seasoning and toss well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Heat vegetable oil in a cast iron skillet over medium-high heat. Add drummies to hot oil and cook, turning occasionally, until chicken is cooked through, 5 to 10 minutes. Remove cooked drummies from the skillet and transfer into a bowl.
5. 5 Melt butter in a microwave safe container. Mix in lemon zest and black pepper until well combined. Pour seasoned butter over chicken drummies and mix well. Spread out drummies on a non-stick baking sheet
6. 6 Bake in the preheated oven until skin is crisp, about 5 minutes. Remove from oven and sprinkle with additional lemon zest and pepper to taste.

By CookingWithShelia

Ingredients

• ✓ chicken drumstick
• salt
• black pepper
• garlic powder
• onion powder
• paprika
• parsley
• mustard
• celery seed

Instructions

1. 1 Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
2. 2 Preheat an electric smoker to 250 degrees F (120 degrees C).
3. 3 Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

By Soup Loving Nicole

Ingredients

• ✓ chicken drumstick
• chicken soup base
• water
• avocado oil
• butter
• chicken thigh
• honey
• teriyaki marinade
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Ingredients

• ✓ chicken drumstick
• raspberry vinaigrette
• rosemary
• chicken thigh
• raspberry jam
• raspberry vinaigrette
• lime juice
• soy sauce
• garlic powder

Instructions

1. 1 Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
2. 2 Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
3. 3 Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
4. 4 Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

By Natasha7

Ingredients

• ✓ chicken drumstick
• corn
• salt
• black pepper
• barbecue sauce
• butter
• pinto bean

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 4 large (12x18-inch) sheets aluminum foil.
2. 2 Place 2 drumsticks and 1 ear corn in center of each foil sheet; season with salt and black pepper.
3. 3 Spoon barbecue sauce onto drumsticks. Drizzle butter onto corn. Divide beans among foil sheets.
4. 4 Fold foil around chicken-corn-bean mixtures; loosely seal edges. Transfer foil packets to a baking dish.
5. 5 Bake in the preheated oven until no longer pink at bones and juices run clear, about 40 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By Christina Egan

Ingredients

• ✓ chicken drumstick
• chicken thigh
• salad dressing
• lemon juice
• honey
• worcestershire sauce
• paprika
• aluminum foil

Instructions

1. 1 Rinse chicken under cold water pat dry.
2. 2 Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
3. 3 Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
4. 4 Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
5. 5 Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

By Reynolds KitchensR

Ingredients

• ✓ chicken drumstick
• onion
• salt
• cauliflower
• brussels sprout
• carrot
• asparagus
• chicken broth
• garlic powder
• salt-free seasoning blend
• long grain white rice
• dill

Instructions

1. 1 Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.
2. 2 Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.
3. 3 Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

By Dmitry Frenkel

Ingredients

• ✓ chicken drumstick
• ketchup
• onion
• brown sugar
• garlic
• vegetable oil
• white vinegar
• worcestershire sauce
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl.
2. 2 Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours.
3. 3 When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken and sauce to a 9x13-inch baking dish.
5. 5 Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Angie DeRaad Dakins

Ingredients

• ✓ chicken drumstick
• soy sauce
• water
• brown sugar
• honey
• mirin
• ginger
• garlic
• red pepper flakes
• water
• potato starch

Instructions

1. 1 Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
2. 2 Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
4. 4 Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

By Diana71

Ingredients

• ✓ chicken drumstick
• salt
• black pepper
• orange marmalade
• dijon mustard
• barbecue sauce
• sambal oelek
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season drumsticks with salt and pepper and place in an oven-proof dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
5. 5 Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
6. 6 Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ chicken drumstick
• olive oil
• butter
• garlic salt
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a glass or ceramic baking dish with foil.
2. 2 Spread 1/4 cup of olive oil on the bottom of the prepared baking dish. Add drumsticks in a single layer, alternating directions to fit. Top each with 1 tablespoon butter. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
3. 3 Bake in the preheated oven for 35 minutes. Brush remaining 1/4 cup oil over chicken. Continue to bake until no longer pink, and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Le12ahw

Ingredients

• ✓ chicken drumstick
• olive oil
• garlic
• ginger root
• fermented black bean
• green onion
• green bell pepper
• white mushroom
• salt
• black pepper
• sesame oil
• chive

Instructions

1. 1 Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
2. 2 Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
3. 3 When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.

By Yan Liu

Ingredients

• ✓ chicken drumstick
• chicken broth
• chicken breast
• chicken thigh
• all-purpose flour
• garlic powder
• onion powder
• seasoned salt
• lemon pepper seasoning
• salt
• basil
• oregano
• cayenne pepper
• oil

Instructions

1. 1 Pour chicken broth into a large mixing bowl.
2. 2 Wash chicken pieces and pat dry. Place chicken pieces into the broth and let soak while preparing flour mixture.
3. 3 Mix flour, garlic powder, onion powder, seasoned salt, lemon-pepper seasoning, salt, basil, oregano, and cayenne pepper together in a large, shallow dish until well blended.
4. 4 Heat 2 inches oil in a deep saucepan over medium heat.
5. 5 Remove one piece of chicken at a time from the broth and dredge in the flour mixture until evenly coated. Lower a few pieces of coated chicken carefully into the hot oil. Fry until golden brown and juices run clear, about 10 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

By Kelly Shanley