- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cayenne or chili powder if you like heat
- 12 chicken drumsticks
- 3-4 tablespoons melted Fatworks Duck Fat or Schmaltz, enough to coat the drumsticks
Prep time: 10 minutes
Cook time: 60 minutes
Gluten Free, Keto, Paleo Friendly, Whole30
Preheat oven to 325° F.
Put the spices into a bowl and mix together. Add drumsticks and mix around until all sides of every drumstick are covered. The spices should stick just fine to the skin of the drumsticks. Finally, for the adventurous sprinkle on some cayenne or chili powder for a bit of heat.
Once you have coated your sticks with the spices it's time to get busy searing. Put about 3-4 tablespoons of Duck Fat or Schmaltz in the skillet. You want more than a "light coating" but at the same time, you don't want the drumsticks swimming in the oil.
Put the skillet on the stove at medium high for about 3 minutes before adding the chicken. Once the skillet is nice and hot, put in your drumsticks. Try to keep those suckers from touching each other in the skillet.
Let them fry until they get a nice little sear on them (about 4 minutes) then flip those seared suckers over and do the other side for another 2 minutes. We are looking for seared, not burnt!
Once both sides are seared take the skillet off of the stove and put in the oven to bake at 325° for 30 minutes.
Turn drumsticks over and add more garlic powder, pepper, and salt (same as before).
Bake another half an hour (or until cooked to 160°).
Place on a plate with a paper towel and let sit for a full 10 minutes. (As Tom Petty said, "the waiting is the hardest part.")
The fat creates a rich flavor that doesn't overpower the natural chicken taste. Enjoy some seriously delicious pan-seared chicken drumsticks.
See ya suckers!