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Cheesy Potato Drumsticks
This out-of-the-ordinary fried chicken drumsticks recipe has a few moving parts, but I promise you it's worth it. The kids will love picking up a drumstick, biting into that crispy coating, and into a cheesy mashed potato and chicken center. It’s so much fun to eat!
See Love's full post, including more photos, here.
Ingredients:
- 2-3 Idaho® potatoes
- 2-3 lb chicken drumsticks skin removed
- 1 teaspoon Litehouse® poultry spice
- 1½ teaspoons smoked paprika, divided
- 1½ teaspoons garlic powder, divided
- 1 teaspoon salt, more if needed
- ½ teaspoon black pepper
- 2 tablespoons oil
- 1½ cup of water
- ½ cup sharp cheddar cheese, grated
- ⅔ cup flour, added to the bowl
- 2 eggs, whisked
- 1 cup breadcrumbs, added to the bowl
- Oil, for frying
Instructions:
- Add whole potatoes to a pot of water and bring to a boil. Cook potatoes until fork-tender, peel, and mash.
- Remove the skin from the drumsticks and season with poultry spice, 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and pepper.
- Preheat 2 tablespoons of oil in a skillet. Add drumsticks and brown chicken on all sides until golden brown color. Add water and cook chicken until cooked through, about 35-40 minutes, flipping once.
- Remove the meat off the bone, finely chop and place in a mixing bowl. Add the mashed potatoes and the remaining ½ teaspoon of smoked paprika and garlic powder. Mix thoroughly, adding more salt and pepper as needed.
- Using wet hands take a handful of the mixture and flatten it out, sprinkle some of the cheese in the middle and place the chicken drumstick bone over the top. Shape the mixture around the bone to form a drumstick. Freeze for 30-60 minutes.
- Carefully roll the drumsticks in the flour, dip in the whisked eggs and then roll in breadcrumbs.
- Heat 1˝ of oil in a skillet over medium-high heat.
- Fry drumsticks until they turn a golden color, turning a few times. Place onto a plate lined with a paper towel.
- Eat while warm. Enjoy!
