Air Fryer Stuffed Drumsticks

One of the favourite parts from my galantine recipe was the stuffed drumsticks. If they were tasty in the whole bird, why wouldn’t stuffed drumsticks be great on their own. Inquiring minds had to know.

For my first effort at stuffing a drumstick, I decided to go with a seasoned ground chicken for the stuffing.

The next decision was how to cook it. I went for a classical breaded coating in the Cosori Air Fryer. I do like a crisp coating on my chicken.

Start with 5 chicken drumsticks. Why 5? That is what fits in my air fryer without touching.

Put a drumstick on a cutting board and hit just above the knuckle at the end of the drumstick with the dull side of a large chef’s knife. You are looking to break the bone just above the knuckle.

Work a sharp boning knife around the kunckle of the thick end to get to the narrower main part of the bone.

Hold the boning knife at a right angle to the bone and scrape downward all around the bone until the bone pulls out of the drumstick.

Look for any bone fragments left on the wide end of the drumstick. Machine processing often leaves a couple of small bone fragments.

Repeat with remaining drumsticks.

Prepare the stuffing mixture. Mix the following together:

  • 220 grams (1/2 pound) ground chicken
  • 12 ml (2 1/2 tsp) melted butter
  • 1/2 clove garlic chopped
  • 3 ml (1/2 tsp) Worcestershire sauce
  • 1/2 ml (1/8 tsp) pepper
  • 20 ml (4 tsp) chopped sundried tomatoes
  • 4 ml (3/4 tsp) oil from the tomatoes
  • 1 ml (1/4 tsp) dried oregano

Push the stuffing into the cavity left by the bone in each drumstick.

Set up a breading station. Mix 50 ml (1/4 cup) flour, 1 ml (1/4 tsp) each of salt, pepper, garlic powder, and onion powder. Put it on a plate.

Mix 1 egg with 15 ml (1 tbsp) of milk in a small casserole and put it to the right of the flour mixture.

Mix 125 ml (1/2 cup) Panko breadcrumbs with 10 ml (2 tsp) of Italian Seasoning Mix. Put it on a plate to the right of the egg mixture.

Put a chicken drumstick on the flour with your right hand. Shovel flour over the drumstick to coat.

Put it in the egg mixture with your left hand and turn to coat. Lift it out of the egg mixture onto the breadcrumbs with your left hand. Use your right hand to shovel breadcrumbs over it and put it on a plate.

Repeat with the remaining drumsticks.

Preheat your air fryer to 380 F (195 C). Spray the basket with baking spray. Put the drumsticks in the basket so they don’t touch. Spray the drumsticks with baking spray.

Cook for 11 minutes. Turn the drumsticks and spray with baking spray.

Cook for 11 minutes more. Make sure the interior temperature of the drumsticks is over 170 F (75 C) and serve.

You can cut the tips of the drumsticks off if you want them completely boneless or leave them on if you want the drumstick shape.

The Verdict

These were very tasty. The Panko breadcrumbs gave a nice crispy coating. The stuffing was moist and had a nice flavour from the sun-dried tomatoes and herbs. It was a treat to eat the drumsticks with a knife and fork without the bone in the way!

This was a technique I will try again. I am already thinking about a Cordon Bleu variation!

The Old Fat Guy

Air Fryer Stuffed Drumsticks

Air Fryer Stuffed Drumsticks

Ingredients

  • 5 chicken drumsticks
  • 220 grams (1/2 pound) ground chicken
  • 12 ml (2 1/2 tsp) melted butter
  • 1/2 clove garlic chopped
  • 3 ml (1/2 tsp) Worcestershire sauce
  • 1/2 ml (1/8 tsp) pepper
  • 20 ml (4 tsp) chopped sundried tomatoes
  • 4 ml (3/4 tsp) oil from the tomatoes
  • 1 ml (1/4 tsp) dried oregano
  • 50 ml (1/4 cup) flour
  • 1 ml (1/4 tsp) salt
  • 1 ml (1/4 tsp) pepper
  • 1 ml (1/4 tsp) onion powder
  • 1 ml (1/4 tsp) garlic pepper
  • 1 egg
  • 15 ml (1 tbsp) milk
  • 125 ml (1/2 cup) Panko breadcrumbs
  • 10 ml (2 tsp) Italian seasoning mix
  • baking spray

Instructions

  1. Put a drumstick on a cutting board and hit just above the knuckle at the end of the drumstick with the dull side of a large chef's knife. You are looking to break the bone just above the knuckle.
  2. Work a sharp boning knife around the knuckle of the thick end to get to the narrower main part of the bone.
  3. Hold the boning knife at a right angle to the bone and scrape downward all around the bone until the bone pulls out of the drumstick.
  4. Look for any bone fragments left on the wide end of the drumstick. Machine processing often leaves a couple of small bone fragments.
  5. Repeat with remaining drumsticks.
  6. Prepare the stuffing mixture. Mix together: the ground chicken, butter, garlic, Worcestershire sauce, pepper, sundried tomatoes, oil from the tomatoes, and dried oregano.
  7. Push the stuffing into the cavity left by the bone in each drumstick.
  8. Set up a breading station. Mix flour, salt, pepper, garlic powder, and onion powder. Put it on a plate.
  9. Mix 1 egg with 15 ml (1 tbsp) of milk in a small casserole and put it to the right of the flour mixture.
  10. Mix 125 ml (1/2 cup) Panko breadcrumbs with 10 ml (2 tsp) of Italian Seasoning Mix. Put it on a plate to the right of the egg mixture.
  11. Put a chicken drumstick on the flour with your right hand. Shovel flour over the drumstick to coat. 
  12. Put it in the egg mixture with your left hand and turn to coat. Lift it out of the egg mixture onto the breadcrumbs with your left hand. Use your right hand to shovel breadcrumbs over it and put it on a plate.
  13. Repeat with the remaining drumsticks.
  14. Preheat your air fryer to 380 F (195 C). Spray the basket with baking spray. Put the drumsticks in the basket so they don't touch. Spray the drumsticks with baking spray.
  15. Cook for 11 minutes. Turn the drumsticks and spray with baking spray.
  16. Cook for 11 minutes more. Make sure the interior temperature of the drumsticks is over 170 F (75 C) and serve.
  17. You can cut the tips of the drumsticks off if you want them completely boneless or leave them on if you want the drumstick shape.
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