Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
Blend cereal and soup mix in blender until it is coarse crumbs. Place in a mixing bowl. Put buttermilk and drumsticks in a bowl; coating drumsticks. Press each drumstick into cereal mixture to coat completely. Put drumsticks on a greased cookie sheet. Bake at 375 degrees F for about 40 minutes.
By coville123 from Brockville, Ontario
Delicious with rice and vegetables or salad.
Place drumsticks in a 5 quart slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken and keep warm, strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth; stir in juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Source: Taste of Home
By Raymonde G. from North Bay, Ontario
Heat oven to 425 degrees F.
Mix flour, salt, pepper in bowl.
Dip chicken drumsticks into butter, then roll in flour mixture.
Arrange on an ungreased square pan (8x8x2).
Bake uncovered at 425 degrees F until done about 50 minutes.
Makes 6 drumsticks.
Adapted From The Alpha Bakery Children's Cookbook This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I am looking for chicken leg recipes.
I like to bake them with a mixture of soy sauce and honey, in a 13 x 9 dish, cover with foil wrap. Bake at 350 for 45 mins, then remove the foil, and bake for 15 more minutes. I also do these in the crock pot when it is too hot for the oven, on low for 4-6 hours. It tastes a little like the honey-soy wings that a local Oriental restaurant makes.
I had stuffed boneless legs at a fancy dinner and they became a favorite of mine. You can stuff them with a plain box mix stuffing, or with a gourmet mixture of ingredients such as wild rice, sausage, and mushrooms. You can tailor the ingredients to your favorite French, Italian, Chinese, African (or any ethnic flavor) dish. The skin can be left on, taken off, or even wrapped in bacon. There are a number of good recipes on the internet, and this is a link showing you how to remove the leg bones. http://www.yout ch?v=myt6Gkx77GY
My daughter puts a large package of chicken legs in her crockpot, adds a jar of spaghetti sauce, and turns it on. I do similar but on a smaller scale since I live alone. I have done this with any pieces of chicken in my small 2 quart crockpot and added a can of stewed tomatoes and italian seasonings. Improvised chicken cacchiatore (?spelling) and delicious. Hope you like it.
My kids love buffalo wings, and legs can be done same way. Since real wings have gotten so expensive, legs are a thrifty substitute. Just fry legs in oil until done, and toss with buffalo wing sauce. And DON'T buy a bottled wing sauce, that's wasting money.
1 part Lousiana Hot Sauce (or cheapest bargain brand)
1 part butter (or margarine)
melt together, and toss with fried chicken legs while hot to coat.
You can adjust the relative amounts of butter and hot sauce to make the sauce hotter or milder.
Photo credit Mark Fern, Women's Day
I like to dip them in flour, then in egg wash that has a little mustard added to it, leave our the yolks, it gets crisper that way, then dip in bread crumbs. Pop in over on a wire rack for about twenty minutes. Of course, the time depends on how big your leg is. Cut down into one after fifteen minutes and check. The smaller ones may be done in fifteen. One of the secrets to this is to brown your bread crumbs in the oven on 350 degrees until they are really brown. Even if you are using store bought ones. They won't brown much on the chicken itself, so they need to be really brown to begin with.
You can add some garlic and a little more butter to the crumbs before browing for more flavor.
I like to cook six or seven in cream of mushroom soup with lots of onions. About an hour in, add potato and carrot chunks and cook a half-hour longer. The meat makes splendid sandwiches too.
What is the fastest way to cook chicken legs on a gas grill?
Score two lines on each, allowing some of the juices to escape. One score line on each side. Two lines per side if the legs are big.
If you're going to score the chicken or cook it fast at high temperatures I suggest you marinate it in buttermilk overnight before cooking to help keep the meat moist and juicy.
The night before, get some water to boiling and drop the chicken legs in for 10 minutes. Pull and allow the chicken to cool down and refrigerate. They are now ready for grilling. Once the grill is fired up, place on grill to brown and brush on sauce. The chicken stays moist and you don't have to toss the water, save it for chicken stock if you choose, just allow it to simmer to reduce the liquid. This is a two for one.
Source: This is how the military does it and you know they cook for many. :)
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Does anyone have a recipe for cooking chicken legs (little drumsticks) on a gas grille? I have tried it several times but the outside of the chicken is burnt, and inside is still pink. I don't want a fancy recipe, just plain chicken legs on the gas grille. Should I boil the chicken first and then cook it on the grille? Thanks a lot for any advice and recipes!
P.J. from Delaware
I always partially cook my chicken in the microwave before grilling so it's cooked through. (06/12/2006)
Cook them on indirect heat. First I heat the entire grill. Then turn off the heat on the side where you will be cooking the chicken legs. Put a piece of aluminum foil that you have sprayed with PAM on that side and using tongs press it down into place.
On the side with the heat still on medium, place a pop can or soup can of water. Put your chicken legs on the foil and season. Then carefully spray the top of the legs (making sure spray doesn't hit the flame on other side). Close lid and cook for ten minutes.
After 10 minutes give the legs a quarter turn(using tongs) reseason where needed and spray again. cook another ten minutes with the lid closed and continue to do this untill cooked on all 4 sides.
the chicken will cook all the way through and be tender and juicy (06/12/2006)
I've always boiled mine for 15-20 minutes first. (06/12/2006)
If you have a microwave oven you could sear them on the grill and finish cooking them in the microwave. I do this quite often by mistake! LOL. (06/12/2006)
Use the gas grill to "smoke" them. Only light one burner (left or right), put foil on side of grill you're not using, soak smoking chips (you can buy in grocery store and hardware stores) and place chips on side of grill that is lit. The chicken will cook slowly, inside will not end up raw and skin will crisp. (06/13/2006)
By Val Reynolds
Any bone-in chicken that I grill, I boil first so that it is cooked to the bone. My favorite and easiest seasoning is to marinade the chicken (after boiling) in Italian salad dressing. (I marinade a few hours or overnight.) Then grill the chicken--it is so delicious! (06/13/2006)
I grill mine for a while so they get that wonderful flavor, then I put in a casserole dish with some BBQ sauce and place them in the microwave. They come out tender and juice, not to mention done. While the chicken is in the microwave, hubby is grilling everything else, and I'm in the kitchen getting everything else ready. When the rest of the food comes off the grill, all's ready to eat. (06/13/2006)
We don't have a gas grill, but often grill chicken on our charcoal grill. We recently did 2 cornish hens. The secret we have found is to cook them indirect and keep the cover on until they are done, no peeking at all! We cooked the hens for 1 1/2 hours and they were perfect! Moist and cooked all the way through. (06/13/2006)
I'm sorry you're having this problem, but the secret to cooking great chicken on a gas or charcoal grill is in controlling the fire temperature. You need to turn the temp down to a low level to begin with and cover so that the chicken is not dry. If your grill isn't equipped with a lid, then you can also cover the entire top with aluminum foil that you can peel away and replace after you turn/check the chicken. You don't turn the fire up to actually brown the chicken to a deeper brown (if this is totally necessary) until the inside is cooked dry of blood. BBQ chicken on the gas grill tends to have a different texture to it as well, since it will more than likely will not naturally sear like on a charcoal grill. It's also not unusual for chicken to take about thirty five - forty five minutes to cook on the grill if done correctly with patience. (06/13/2006)
We microwave chicken before grilling it, but boiling would work too. We have never been able to grill raw chicken and have it cook on the inside before burning it on the outside. (06/13/2006)
I always boil mine as a sure way to the chicken being done. If you over boil, they will fall apart. I wouldn't boil mine anymore than 10 minutes after the water starts boiling and NEVER leave the chicken in the boiling water, immediately take them out. (06/13/2006)
I cook mine without skin for twenty min and it should work well and I cook it on medium. (06/22/2006)
I take my chicken breasts and or legs and then place them into the microwave for a total of 4 minutes and 30 seconds. After which I then place them on aluminum foil on the gas grill (very low setting) and then cover then with Olive Oil, Red Wine Vinegar and BBQ Sauce with Honey. I then turn the chicken every 10 minutes for a total of 50 minutes. I then take an orange Bell Pepper cut it up and place the pieces on the chicken for the last 10 minutes. Oh so good! (07/05/2006)
By Kiss The Cook
Turn your heat down. Apparently the heat is too high causing the meat to burn on the outside and raw on the inside. Don't boil or microwave as this alters the taste of the chicken. Also, if you are BBQing the chicken, wait till the chicken is done before you sauce it. Sauce one side, turn sauce the other side, let cook on low heat. Repeat these steps a few times and your Bird will be delicious. (01/06/2007)