I need help in the kichen i'm cooking?!
Answers: ok i am going to cook chicken drimsticks tell me what would be the best way to cook it and what ingredients should i have with it
Sweet and Spicy Asian Drumsticks
2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
12 chicken drumsticks
2 tablespoons seasonings, recipe follows
2 teaspoons salt
2 tablespoons chopped cilantro leaves
1 tablespoon toasted sesame seeds
Preheat the oven to 375 degrees F.
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.
Season the drumsticks with the seasonings and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven, and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Oven-Fried Chicken That's as Good as Fried
2 large eggs, beaten lightly
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture
8 drumsticks skin removed
Spray bottle filled with vegetable oil or vegetable oil cooking spray
Adjust rack to upper-middle position and heat oven to 400 degrees F.
Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
hope these help. enjoy.
(DRUMSTICKS)? Fried - seasoning dash of salt ,garlic powder,tonysac,onion powder that should do it with a roll around in flour it'll be ready for the pan.
go to: http://www.recipezaar.com/recipes.php?fo... and you can choose a recipe from there
Use heavy frying pan--cast iron is good. Dip drumsticks in egg/milk mixture and then roll in flour/cormeal mixture seasoned with light salt and pepper, dash paprika. Fry the drumsticks in deep oil. Drain on paper towel. It's been a long time since I have fried a whole chicken, but I would put my chicken in a covered pan to steam a while before eating.
Firecracker Fried Chicken Drumsticks
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
INGREDIENTS
* 8 chicken drumsticks
* 1/4 cup hot pepper sauce
* 1/3 cup all-purpose flour
* 2 tablespoons yellow cornmeal
* 1/2 teaspoon salt
* 3 cups vegetable oil
DIRECTIONS
1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 1775
* Total Fat: 175.1g
* Cholesterol: 132mg
* Sodium: 796mg
* Total Carbs: 11.6g
* Dietary Fiber: 0.8g
* Protein: 41.8g
I have millions o' ways to cook chicken, but my absolute first way of cooking legs was learned in college. My friends' boyfriend (now this was 10 years back) who was a big old bball player, no less than 6'3 cooked chicken for us one night. It was hilarrrious watching this big tree stumped over a baking dish and seasonings...a sight for sure..lol. Okay, after washing the legs, season with your choice of seasoning, he used seasoned salt, garlic powder and fresh ground pepper, then allow that to bake, covered at 300, slowly( you can add slices of onion and garlic for flavor and xtra moisture..although with legs u may not need the moisture) then when the chicken is done, top with open pit original bbq sauce and fresh oregano, while removing the lid. It was deelicious then in college as it is now. But you can put any combo on chicken you'd like, depending on what kind of "taste" you have...maybe sweet, or savory and hot, or garlicky?
keep it simple. im a culinary student and i say if u want a little crispy use a eggwash than flower. if u want it alot crispy use the egg wash with plain bread crumbs. if u use either the flower or the bread crumbs season them yourself with some salt and pepper. than fry in about a 1/2 inch of very hot vegitable oil.
take the skin off the drumsticks wash and then put two spoonful of mustard paste, lemon juice 2 teaspoon ,1 tea spoon chilly powder , i tea spoon turmeric powder ,salt to taste 1 teaspoon fresh ground ginger and garlic paste,put all that in one big dish and then add chicken in to the paste and mix it till all is coverd with the spices and then put all the chicken in the oven dish and cook it in the oven till its done. hope you like it.
Try baking them using my Mexican recipe:
6-skinless chicken drumsticks
Marinade: juice of 4 limes, 1/2 cup tequila, 1 tsp sugar, 1 tbs cider vinegar, 1 tbs chili powder, 4 cloves garlic, 1/2 red onion, 2 jalapeno peppers (seeded), 1/2 tsp salt, 1/2 tsp black pepper
1) Puree marinade ingredients using blender.
2) Place chicken in 1-gal zip bag and pour in marinade. Close bag, shake bag to coat chicken, and refrigerate for at least 4 hours, overnight is best.
3) Remove chicken, place in greased baking dish, and bake for 1 hour at 350 deg.
4) Pour marinade into a sauce pan, bring to boil, and simmer for 15 minutes.
5) Serve chicken with cooked marinade.