Best Cajun Chicken Drumsticks Recipes

BAKED CAJUN CHICKEN DRUMSTICKS

Baked Cajun Chicken Drumsticks image

Cajun spiced drumsticks that are crispy on the outside and juicy on the inside. This recipe is simple to prepare with minimal clean up.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

8 chicken drumsticks
2 tablespoons vegetable oil
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken.
Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat.
Transfer drumsticks to the prepared baking sheet, discarding the plastic bag.
Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 0.6 g, Cholesterol 66 mg, Fat 9.2 g, Fiber 0.3 g, Protein 20.2 g, SaturatedFat 2 g, Sodium 213.1 mg, Sugar 0.1 g

CAJUN CHICKEN DRUMSTICKS

Cajun Chicken Drumsticks image

These chicken drumsticks are packed with flavor yet they are easy to prepare. The addition of baking powder will help crisp up the skin. I prefer to make my own Cajun spice mix but feel free to use store-bought Cajun mix.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 30m

Yield 2

Number Of Ingredients 14

Ingredients

aluminum foil
6 chicken drumsticks
3 tablespoons butter, melted
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
Pat drumsticks with paper towels until dry.
Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 573.1 calories, Carbohydrate 2 g, Cholesterol 244.1 mg, Fat 34.6 g, Fiber 0.7 g, Protein 60.9 g, SaturatedFat 15.5 g, Sodium 1029.9 mg, Sugar 0.3 g

FRIED CHICKEN DRUMSTICKS WITH CAJUN DRY RUB

Fried Chicken Drumsticks with Cajun Dry Rub image

This seasoning mixture closely resembles Wing Stop's Louisiana Dry Rub flavor. They are mouth-watering. You can use wings too, but decrease the frying time by 2 minutes so the wings do not dry out. I suggest making plenty of the spice rub, you will want to use it on MANY things you cook.

Provided by Karen B

Categories Chicken

Time 2h

Number Of Ingredients 15

Ingredients

2 lb chicken drumsticks or thighs
2 c buttermilk (or, 2 tablespoons vinegar and 2 cups milk)
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano, dried
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/8 tsp cayenne pepper (optional)
1 1/2 c flour
1 qt peanut oil (or other suitable frying oil)
1/2 c ketchup
1/2 c pickled jalapenos, diced (or, for less spice, use sweet pickles)
2 Tbsp brown sugar

Steps:

1. Place chicken pieces and buttermilk (or milk and vinegar) in a large zipper bag (or covered container.) Marinate at least 1 hour or overnight in the refrigerator. Turn bag periodically to be sure chicken marinates evenly.
2. Drain chicken, discard milk. Pat chicken THOROUGHLY dry with paper towels. If chicken is not well-dried when it is placed in the hot oil, the oil could sputter and splash, causing serious burns.
3. Place the flour in a zippered food storage bag and toss each dried piece of chicken to coat. Place flour coated chicken pieces on a tray in the fridge for at least 10 minutes while oil heats.
4. In a deep kettle, or commercial deep fryer, heat oil to 325 degrees farenheit, 185 degrees celcius. Check temperature with a safe, candy or deep-fryer thermometer that is designed to measure at high temperatures.
5. When oil is ready, add chicken to hot oil with tongs or a long handled spoon to avoid burns. Do not over crowd the pan, fry in several batches. Fry pieces 8 to 10 minutes ( about 5 minutes per side, thicker pieces may need additonal time in the oven to finish cooking) until golden brown. Remove from oil and drain on paper towels or a cooking rack for about 1 minute.
6. Place drained chicken pieces into the bowl with the spice mixture and using tongs or long handled spoons, toss chicken to coat in the seasoning (make more seasoning if needed.) Transfer to a baking sheet and hold pieces in a warm (200 degree) oven until all pieces are cooked.
7. In a small sauce pan, combine ketchup with diced jalapeno and brown sugar. Heat thoroughly. Serve as a dipping sauce with chicken.