Chicken On A Stick

22 Jul

This recipe is adapted from one that a friend gave to me…I wanted something for a summertime luncheon that I could make ahead and would be appealing to kids. It’s basically oven-fried Chicken Drumsticks, but I think this name is more fun! If you do a Google search, you’ll see that most Chicken On A Stick recipes involve skewers and you could definitely do this with breast or thigh meat in the same manner, but the idea of the Drum “stick” makes it even easier and probably a little safer for young kids too.

  • 8 Chicken Drumsticks
  • 2 c Buttermilk
  • 2 Tbsn Worcestershire Sauce
  • 1 Tsp Tabasco
  • 2 Tsp Kosher Salt
  • 1 Tbsn Paprika (I prefer the Spanish Pimenton which has a smokey flavor)
  • 1/2 c finely grated Parmesan or Romano Cheese
  • 1/2 c Breadcrumbs (I had Breadsticks on hand last time I made this and crushed them in a bag with a rolling pin–worked well too!)
  • 1 Tsp dried Oregano
  • Black Pepper
  • 2-3 Tbsn Olive Oil

1. In a medium bowl, mix Buttermilk, Worcestershire Sauce, Tabasco, Paprika and Salt. Let the drumsticks marinade in this for at least 30 minutes or more (up to 12 hours or overnight).

2. On a small sheet pan or shallow dish, mix up the remaining dry ingredients.

3. With tongs, remove Drumsticks one at a time, drain off the liquid and roll in the dry mixture.

4. Place Drumsticks on a Sheet Pan, drizzle Chicken lightly w/Olive Oil

Bake @ 375 F for 35 minutes, turn Chicken over, continue baking 30 minutes. Note: if you have a rack to put on top of the Sheet Pan, it will help to crisp up the chicken–put it under the Chicken when you turn it after 35 minutes.

You can serve them hot, room temperature or cold–delicious either way and great for a picnic too!


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