Chicken drumstick, covered with a golden cheese crispy crust, what could be even more appetizing, more beautiful and tastier? The meat under the crust turns out to be very tender and spicy. I propose to cook this amazingly tasty dish.
Recipe content:
- General cooking principles
- Ingredients
- Step by step cooking
- Video recipe
Having appeared in our trade, chicken drumsticks, as a separate semi-finished product, are very fond of the housewives. They are relatively inexpensive, yet tasty, and they allow you to invent hundreds of recipes. After all, chicken meat allows all kinds of cooking options, incl. and fast. It goes well with most spices, herbs and marinades. This universal food can be classified as a healthy food, because in chicken, especially baked in the oven, there is no excess fat, which will undoubtedly please the guardians of a slender figure. After all, it will be enough only to remove the skin from the lower leg, then the product will completely lose the "bad" cholesterol. You can cook such a dish in breading or marinade.
Chicken drumstick under a cheese crust: general cooking principles
- For chicken drumsticks to be tasty, choose them fresh. So, the skin should be light in color without spots and hemorrhages. The fat is white with a slight yellowish tinge.
- When buying chilled meat in packaging, you should pay attention to the excessive presence of moisture. If this is present, then the product has been frozen and thawed.
- The shins should be washed under running water, removing the skin, excess fat and feather residues. Then the meat is dried with a towel to remove excess moisture.
- It is advisable to rub the drumsticks, salt and spices, and not sprinkle on top.
- Cartilage from the lower parts is removed with a kitchen hatchet or knife.
- The cooking time depends on the size of the drumsticks and varies within a small range.
- Some manufacturers pump the poultry with special jelly, which changes the quality and taste of the finished dish. When buying a product, you should press the pulp with your finger, if there is a dent that does not return to the opposite position, you have just such a product in front of you.
- If the shins are pickled, then a few punctures with a knife will help speed up this process.
- Caloric content per 100 g - 178 kcal.
- Servings - 2
- Cooking time - 1 hour marinating, 1 hour baking
Ingredients:
- Chicken drumsticks - 2 pcs.
- Hard cheese - 100 g
- Mayonnaise - 50 g
- Mustard - 1 tablespoon
- Garlic - 2 cloves
- Salt - 1/2 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking chicken drumsticks with cheese crust
1. In a bowl, combine the following pickling foods: mayonnaise, mustard, salt and pepper. I added more saffron for a nice color. Also, the marinade can be supplemented with any spices such as ginger powder, basil herbs, nutmeg, honey, beer and other products.
2. Add the peeled garlic cloves passed through a press.
3. Stir the sauce well so that all the spices are evenly distributed.
4. Brush the shins with the marinade and leave to marinate for 1 hour. I marinate them right away in a baking sheet, in which I will then bake. Cover the baking sheet with baking parchment to make it easier to clean and prevent meat from sticking to it.
5. During this time, grate the cheese.
6. Sprinkle the shins with grated cheese before baking.
7. Cover the baking sheet with baking foil and send it to a 200-degree oven to bake. Remove the foil 5 minutes before the end of cooking to brown the cheese a little.
8. Put the finished drumsticks on a dish and serve hot. Boiled or fried potatoes can be served as a side dish. In addition, to save time on preparing the side dish, you can bake the potatoes in the oven right away with the drumstick. The tubers will be soaked in marinade and juice and will be delicious.
See also a video recipe on how to cook dietary chicken legs.
