Chicken drumsticks in sesame crust

Name: Chicken drumsticks in sesame crust - Rodica C.
Ingredients: 4 chicken drumsticks; 2 eggs; 4 tablespoons of flour; 4 tablespoons of breadcrumbs; 4 tablespoons of sesame; salt; pepper; oil for frying

Meat - Chicken drumsticks in sesame crust by Rodica C. - Recipia

Sesame-crusted chicken drumsticks are quite simple to prepare and have a golden crust made from flour, egg, breadcrumbs, and sesame. I tried the recipe after seeing it online and I liked the result. The drumsticks are fried over low heat, allowing them to cook through on the inside, not just brown on the outside. I served them with fried new potatoes and fresh garlic. Quick Info Preparation time: not specified in the original recipe Cooking time: 20-25 minutes Total time: preparation time not specified; frying takes 20-25 minutes Quantity: 4 chicken drumsticks Difficulty: easy Recipe type: main dish, pan-fried Ingredients 4 chicken drumsticks 2 eggs 4 tablespoons of flour 4 tablespoons of breadcrumbs 4 tablespoons of sesame Salt Pepper Oil for frying Preparation method 1. Preparing the drumsticks Clean the chicken drumsticks, wash them well, and let them drain. It is important that they are not too wet when you coat them in flour so that the coating adheres better. Place the meat on a plate and season it with salt and pepper. Turn the drumsticks on all sides so that they are evenly seasoned. 2. Preparing the crust ingredients In one plate, beat the eggs with a little salt and pepper. Put the flour on another plate. In a third plate, mix the breadcrumbs with sesame and add a little salt. The plates should be arranged in the order you will use the ingredients: flour, egg, then breadcrumbs with sesame. 3. Coating Take each drumstick and first coat it in flour. Shake off the excess, then dip it in the beaten egg. Finally, cover it well with the breadcrumb and sesame mixture. Place the prepared drumsticks on a plate until all are coated. If there are uncovered spots, you can press them lightly into the breadcrumb and sesame mixture. 4. Frying Heat the oil, then reduce the heat. Place the drumsticks in the oil and fry them over low heat for 20-25 minutes. Turn them occasionally so they brown evenly. Low heat is important here. At too high a temperature, the coating can brown quickly while the meat near the bone is not yet cooked through. When ready, remove the drumsticks to absorbent paper to eliminate excess oil. 5. Serving Serve the chicken drumsticks hot, with a side dish and salad. In my version, the side dish consisted of fried new potatoes and fresh garlic. Why I make this recipe often It is a simple option for when you have a few chicken drumsticks and want to prepare them in a crispy coating without a long list of ingredients. The breadcrumbs form the coating, and the sesame adds texture and a subtle flavor. The quantities are easy to follow, and the ingredients for the coating are commonly used in the kitchen. The recipe does not require a separate sauce or marinating before frying. All you need to watch is the oil temperature and cooking time. Tips and variations Tips The drumsticks should be well drained before seasoning and before being coated in flour. If they have too much water on the surface, the coating can come off more easily. Prepare all three plates before you start. This way, you can quickly coat the meat in flour, egg, and the breadcrumb and sesame mixture without interrupting the process. Fry over low heat, even if the oil is already hot. The drumsticks need the indicated 20-25 minutes to cook through properly. After frying, place them on absorbent paper. Do not cover them while they are hot, as the steam can soften the coating. Substitutions The original recipe uses flour, egg, breadcrumbs, and sesame for the coating. There is no specific substitution for these ingredients, so changing them will alter the texture and flavor of the dish. Salt and pepper are used both for seasoning the meat and in the composition for the egg and breadcrumb mixture. The amount can be adjusted to taste without completely omitting the seasonings. Variations For a crispier coating, the drumsticks can be dipped twice in egg and then in the breadcrumb and sesame mixture, as mentioned in the recipe. You can keep a simple coating with a single layer if you prefer the sesame and breadcrumbs to form just a thin layer around the meat. Serving ideas The drumsticks are served hot, alongside a side dish and salad. The fried new potatoes and fresh garlic are the combination mentioned in the original recipe. They can be placed on the table immediately after being drained of oil, while the coating is still well browned. A simple salad can balance the fried side dish without needing a complicated sauce. Frequently asked questions 1. Why are the drumsticks fried over low heat? Drumsticks are pieces of meat with bone and need time to cook through. If the heat is too high, the coating can burn before the chicken is done. Therefore, the oil is heated at first, then frying continues over low heat. 2. Can I make the coating thicker? Yes. For a crispier and thicker coating, the drumsticks can be dipped twice in egg and in the breadcrumb mixture with sesame, as mentioned in the recipe. 3. Do I need to marinate the chicken beforehand? No. The recipe does not include a marinating step. The drumsticks are seasoned directly with salt and pepper, then coated in flour, egg, and breadcrumb with sesame. 4. How long do they fry? The indicated time is 20-25 minutes, over low heat. The exact duration may vary depending on the size of the drumsticks and the intensity of the heat, so they should be monitored and turned for even browning. 5. What can they be served with? They are served hot, with a side dish and salad. In the tried recipe, the side dish consisted of fried new potatoes and fresh garlic. Nutritional values The values are estimates and refer to one chicken drumstick in coating, without side dish and salad. The amount of oil absorbed varies depending on frying, and the size of the drumsticks may vary. For one drumstick: Calories: approximately 280-360 kcal Protein: approximately 20-25 g Carbohydrates: approximately 10-15 g Fats: approximately 15-24 g For the total quantity of 4 drumsticks, the estimate is approximately 1,120-1,440 kcal. Fried potatoes and any other side dish are calculated separately. Storage and reheating The drumsticks are best served immediately while the coating is crispy. If leftovers remain, keep them in the refrigerator in a closed container and consume later. When reheating, the coating will not have the same texture as initially, especially if the chicken is heated in a closed container. It is preferable to heat them uncovered so that the coating does not soften due to steam.

Preparation

The chicken drumsticks are cleaned, washed well, and drained. They are placed on a plate and seasoned with salt and pepper. The eggs are beaten well with salt and pepper in a bowl. The flour is placed in a dish. The breadcrumbs and sesame seeds are mixed, a little salt is added, and placed on a plate. We dip the drumsticks in the flour, then in the egg, and then in the breadcrumb and sesame mixture, and put them on a plate. They are fried in hot oil on low heat for 20-25 minutes until cooked through. When ready, they are placed on absorbent paper. They are served hot with a side dish and salad. I had some fried new potatoes and fresh garlic. Enjoy your meal! If you like them crunchier, you can dip them twice in the egg and breadcrumb mixture.

Chicken drumsticks in sesame crust

Preparation

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