I tried this recipe one evening when I was in the mood for something quick, yet with a different flavor compared to classic chicken. I found some drumsticks on sale and remembered the spice mix I always have on hand. I didn't change anything essential, just adapted the steps to make them as practical as possible. It doesn't take long, and the steps are straightforward.
Quick Info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 3-4 people (from 6 drumsticks)
Difficulty: easy
Recipe type: main dish, quick, fried
Ingredients
6 chicken drumsticks
olive oil (for brushing and frying)
soy sauce (to taste)
curry
garlic flakes
nutmeg
dried thyme
chicken seasoning (store-bought mix or whatever you have on hand)
pepper
(optional) balsamic vinegar (to add during frying)
No extra salt is needed if you use soy sauce and chicken seasoning that already contains salt.
Preparation Method
1. Wash and clean the chicken drumsticks thoroughly. I usually trim any excess fat or skin, if present.
2. In a bowl, add a generous tablespoon of olive oil, soy sauce to taste (I usually add about a teaspoon for this amount), then add curry, garlic flakes, a pinch of nutmeg, a bit of dried thyme, chicken seasoning, and pepper. There’s no exact amount for each, it depends on how intense you want the flavor. Mix everything together.
3. Place the drumsticks in the bowl and coat them well with the spice mixture, massaging each piece to absorb the flavor. If you have time, you can let them marinate for 10-15 minutes, but it's not mandatory.
4. Heat a deep skillet or pot with a little olive oil. Place the drumsticks in the hot oil.
5. Fry over medium heat for about 20-25 minutes. Turn them regularly to brown evenly on all sides and to prevent the spices from burning. Halfway through, you can add a tablespoon of balsamic vinegar if you want a slightly tangy taste, but it's not necessary.
6. Check that they are cooked through, especially if the pieces are thicker. If needed, reduce the heat towards the end to prevent them from drying out.
7. Serve immediately, best with mashed potatoes.
Why I Make This Recipe Often
It's one of those recipes I quickly put into practice when I need something fast for dinner. The fried chicken with spices turns out tasty and doesn't require much attention. Plus, I usually have most of the ingredients at home.
Tips and Variations
Tips
Don't use too much oil for frying, or the spices can burn quickly.
If you're using a non-stick pan, you won't need much fat.
Chicken seasoning is usually quite salty, so taste the mixture before adding more soy sauce.
If you want to speed up cooking, you can make a slit in the meat, but it's not necessary.
Substitutions
Instead of drumsticks, you can use thighs or wings.
Olive oil can be replaced with any other oil you use for frying.
Curry can be omitted or replaced with sweet paprika.
Garlic flakes can be substituted with granulated or powdered garlic if you don't have any.
Variations
You can mix in your favorite spices, for example, add paprika or dried basil.
For a spicier version, add a pinch of chili or crushed red pepper flakes.
Balsamic vinegar during frying gives a slightly tangy note, but if you don't like it, you can leave it out.
Serving Ideas
I most often serve them with mashed potatoes, but they also go well with plain rice or sautéed vegetables. If you want something quicker, a green salad or coleslaw pairs nicely.
Frequently Asked Questions
1. Can I make the recipe without soy sauce?
Yes, you can skip it, but be mindful of the salt you add, as soy sauce is salty.
2. Can they be made in the oven?
Theoretically yes, but this recipe is designed for frying in a pan. In the oven, they would dry out faster and wouldn’t have the same crust.
3. Can I use whole thighs instead of just drumsticks?
Yes, but it will take a little longer to fry, and you need to check that they are cooked through.
4. How important are the chicken spices?
They provide a specific flavor and are usually salty, but you can use just salt, pepper, and any other spices you have on hand.
Nutritional Values
Estimated per serving (from 6 drumsticks): approximately 280-350 kcal, depending on how much oil is absorbed during frying and whether you use soy sauce or not. Protein around 22-25 g, fat 18-20 g, carbohydrates under 5 g (without sides). These are rough estimates and can vary quite a bit.
Storage and Reheating
Leftover drumsticks can be stored in the refrigerator in a sealed container for up to 2 days. They can be reheated in a skillet or microwave, but best in a skillet over low heat to prevent drying out. The recipe doesn’t freeze well after frying, as the texture won’t be the same.
That’s the whole process, simple and to the point. Cooking is quick, no special techniques are needed, and the ingredients are easy to find.
Quick Info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 3-4 people (from 6 drumsticks)
Difficulty: easy
Recipe type: main dish, quick, fried
Ingredients
6 chicken drumsticks
olive oil (for brushing and frying)
soy sauce (to taste)
curry
garlic flakes
nutmeg
dried thyme
chicken seasoning (store-bought mix or whatever you have on hand)
pepper
(optional) balsamic vinegar (to add during frying)
No extra salt is needed if you use soy sauce and chicken seasoning that already contains salt.
Preparation Method
1. Wash and clean the chicken drumsticks thoroughly. I usually trim any excess fat or skin, if present.
2. In a bowl, add a generous tablespoon of olive oil, soy sauce to taste (I usually add about a teaspoon for this amount), then add curry, garlic flakes, a pinch of nutmeg, a bit of dried thyme, chicken seasoning, and pepper. There’s no exact amount for each, it depends on how intense you want the flavor. Mix everything together.
3. Place the drumsticks in the bowl and coat them well with the spice mixture, massaging each piece to absorb the flavor. If you have time, you can let them marinate for 10-15 minutes, but it's not mandatory.
4. Heat a deep skillet or pot with a little olive oil. Place the drumsticks in the hot oil.
5. Fry over medium heat for about 20-25 minutes. Turn them regularly to brown evenly on all sides and to prevent the spices from burning. Halfway through, you can add a tablespoon of balsamic vinegar if you want a slightly tangy taste, but it's not necessary.
6. Check that they are cooked through, especially if the pieces are thicker. If needed, reduce the heat towards the end to prevent them from drying out.
7. Serve immediately, best with mashed potatoes.
Why I Make This Recipe Often
It's one of those recipes I quickly put into practice when I need something fast for dinner. The fried chicken with spices turns out tasty and doesn't require much attention. Plus, I usually have most of the ingredients at home.
Tips and Variations
Tips
Don't use too much oil for frying, or the spices can burn quickly.
If you're using a non-stick pan, you won't need much fat.
Chicken seasoning is usually quite salty, so taste the mixture before adding more soy sauce.
If you want to speed up cooking, you can make a slit in the meat, but it's not necessary.
Substitutions
Instead of drumsticks, you can use thighs or wings.
Olive oil can be replaced with any other oil you use for frying.
Curry can be omitted or replaced with sweet paprika.
Garlic flakes can be substituted with granulated or powdered garlic if you don't have any.
Variations
You can mix in your favorite spices, for example, add paprika or dried basil.
For a spicier version, add a pinch of chili or crushed red pepper flakes.
Balsamic vinegar during frying gives a slightly tangy note, but if you don't like it, you can leave it out.
Serving Ideas
I most often serve them with mashed potatoes, but they also go well with plain rice or sautéed vegetables. If you want something quicker, a green salad or coleslaw pairs nicely.
Frequently Asked Questions
1. Can I make the recipe without soy sauce?
Yes, you can skip it, but be mindful of the salt you add, as soy sauce is salty.
2. Can they be made in the oven?
Theoretically yes, but this recipe is designed for frying in a pan. In the oven, they would dry out faster and wouldn’t have the same crust.
3. Can I use whole thighs instead of just drumsticks?
Yes, but it will take a little longer to fry, and you need to check that they are cooked through.
4. How important are the chicken spices?
They provide a specific flavor and are usually salty, but you can use just salt, pepper, and any other spices you have on hand.
Nutritional Values
Estimated per serving (from 6 drumsticks): approximately 280-350 kcal, depending on how much oil is absorbed during frying and whether you use soy sauce or not. Protein around 22-25 g, fat 18-20 g, carbohydrates under 5 g (without sides). These are rough estimates and can vary quite a bit.
Storage and Reheating
Leftover drumsticks can be stored in the refrigerator in a sealed container for up to 2 days. They can be reheated in a skillet or microwave, but best in a skillet over low heat to prevent drying out. The recipe doesn’t freeze well after frying, as the texture won’t be the same.
That’s the whole process, simple and to the point. Cooking is quick, no special techniques are needed, and the ingredients are easy to find.