Drumstick Cooking

I was asked in Private about cooking Drumsticks and the issue with cooking them to the Bone and Little issues and they were having issues with Batches of Drumsticks.


When we cook Drumsticks in Batches Larger quantity which I dislike cooking Due to the extra prep and Cooking Pain in the Leg (pun)


The First step is extra prep, you need to squeeze the AIR out of the Drumstick Very Hard Squeezing  in your hand and then Pull the Skin over the Drumstick and press it to the Meat.

We Pre-Flour the Drumsticks and Let them sit for 15 Minutes on a cookie sheet wire Rack combo

second step Water Bath or Milk n Egg Warsh 

Dropped into the Seasoned Flour and FORCE seasoned flour Hard onto the Drumsticks DO NOT BE GENTLE. 

In some cases we Will Do another Wet bath and second Flour Seasoning 7-10-7 squish and squash flour on the Drumstick MAN HANDLE and Force flour hard on the Drumsticks  

Cooking in a open top or Pressure cooker *

we hold numerous Drumsticks in the hand Dipping the Drumsticks into the Oil 3/4 of the Drumstick submerge (OBVIOUSLY HOT AND DANGEROUS hands above the HOT OIL)

Hold the Drumsticks in the oils and Move the Drumstick around in the OIL, Shortening, Fat, ETC. for 30 seconds approximately then release so they fall lower into the HOT cooking Oil (BE SAFE WITH THIS STEP) 

This method helps allow the Coating a Quick Flash and Cooking first stage to the Meat and prevents less Coating separation or falling off.  Creates the Best looking finished Drumsticks. NOTE* Drumsticks can explode if the air is NOT squeezed out in the first steps.

cooking time vary with method of open top fryer or Pressure cooker.

The Heat is turned High until ALL Drumstick's are Dropped then Lowered down in temp to allow cooking to the bone.

When C.H.S. trained the step of cooking Drumsticks and Placing them into the Pressure cookers or Deep fryers they were Put in First and Taken out last typically. He believed in removing the chicken with a Basket scoop method NOT dumping the Oil out and dropping the Chicken out ? Open deep fryers have the removable baskets.

Our commercial Pressure cookers the Drumstick are racked and a wire rack placed over top to hold them on the racks 

BE SAFE WITH the COOKING method explained