chicken drumstick recipes - kid friendly,
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Anonymous
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I have a huge bag of chicken drumsticks (bone in, skin on). Trying to make my kid eat something apart from small pieces of cooked chicken breast.
What can I make that is kid-friendly? Spice is ok, but no diced tomatoes although pureed tomatoes are ok. I don't have an air-fryer, but can marinate today to cook tomorrow. |
Anonymous
| I throw them in a bag with bbq sauce and bake. Wrap a small piece of tin foil around the end so fingers don’t get messy. |
Anonymous
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I feel like picky kids are all unique. It's really hard to predict what a kid would like.
I recently made this: https://www.food.com/recipe/japanese-mums-chicken-68955 and served it to two somewhat picky 11 year olds. One was like -- oooh it's sweet, and gobbled it up. The other was like -- oh, it's unfamiliar (although she likes teriyaki, and fried chicken drumsticks) and pronounced it "Yuckytori" |
Anonymous
| One of my kids just likes a tiny bit of salt, garlic powder, paprika. And I cook them in the toaster oven. The other likes bbq sauce. |
Anonymous
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This is one of my picky family’s favorite recipes:
https://www.skinnytaste.com/honey-teriyaki-drumsticks-skillet-or-instant-pot/ Make it over stove, not in the instant pot. |
Anonymous
| I season drumsticks with McCormick Rotisserie Chicken seasoning (although any seasoning you like will do), put them on a parchment lined baking sheet, and bake at 400 for about 75 minutes (yes, a very long time). About 30 minutes before they are done, I slather them with BBQ sauce on both sides. Then I put them back in for the final 30 minutes. I usually use a meat thermometer to ensure they are about 200 degrees. Dark meat likes to be cooked to a high temp. These drumsticks come out with caramelized skin and fall-off-the-bone tender. If your kid doesn't like eating off the bone, it is so easy to pull the meat off the bone and enjoy pulled BBQ chicken. |
Anonymous
Anonymous
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I do the following for a yummy recipe that my kids like. This is my quick tandoori chicken recipe.
- remove the skin. (tip - use paper towels to grip the chicken and the slippery skin) - make 2 deep cuts on the fleshy side reaching the bone of the drumsticks. Soak in water, salt and vinegar for 5-10 minutes - rinse out well. It removes any poultry smell and blood. Use common sense and make sure that nothing gets contaminated when working with uncooked chicken. Follow all hygine and kitchen safety rules. - rub a mixture of tandoori masala, black salt, dry mint powder making sure that the dry rub goes deep inside the cuts. - make a thick marinate that adheres to the chicken - tandoori masala, yogurt, garlic ginger paste, lemon juice, and some olive oil. Put chicken pieces in the marinade, coating very well. Refrigerate for 20 minutes if you want. ( Yes, you can marinate overnight in the fridge if you so desire. This can then be also cooked on the grill if properly marinated overnight. I usually do not wait for marinating time, I go straight to pressure cooking the chicken with the marinade because the pressure will infuse the taste in the chicken. ) - Put the chicken and marinade in pressure cooker and cook till it gets 1 whistle. So around 7-8 minutes. Let the pressure be released naturally - Remove the lid, cook till all the liquids have dried, marinade has thickened, browned and adhered to the surface of the chicken and chicken is cooked through. - serve. For adults, I also add red chilli powder in the marinade to give it some heat. I serve by squeezing some lemon juice on it, sprinkling some chaat masala. Serve with coriander or mint chutney and it is an amazing appetizer. My kids like a sauce made of ranch and coriander chutney to dip. |
Anonymous
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Chicken Adobo (Filipino).
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Anonymous
| Op here: thanks. Lots of good ideas here. Will try them to see what sticks. |
Anonymous
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My kids like this recipe.
1-2 lbs chicken legs 1 Tbl. sesame oil 1/2 cup soy sauce 1/2 cup honey 2-3 garlic cloves minced Minced ginger (optional) Mix sauce and pour over chicken in a 9X13 pan. Cook 1 hour at 350 degrees turning every 20 minutes. |
Anonymous
| I cook them using the method in the Alton brown Buffalo wings recipe. Then I put on either a mild Buffalo sauce or a milder bbq sauce. |