Chicken Cheese Drumsticks
Ingredients
Broth
chicken legs
5 piece
potatoes (peeled)
2 piece
onion
0.5 piece
garlic
2 clove
bay leaf
1 piece
peppercorns
5 piece
Filling
shredded chicken (shredded)
400 g
crushed potatoes (crushed)
250 g
coriander (chopped)
2 tbsp
cornflour
1 tbsp
garlic powder
0.75 tsp
chili flakes
0.5 tsp
black pepper
0.5 tsp
salt
0.75 tsp
ketchup
1 tbsp
chili garlic sauce
1 tbsp
Coating & Assembly
mozzarella cheese (shredded)
100 g
flour
100 g
egg (beaten)
2 piece
breadcrumbs
150 g
Instructions
Boil chicken and potatoes
Place chicken legs, potatoes, onion, garlic, bay leaf and peppercorns in boiling water.
Prepare chicken and potatoes
Remove chicken legs and potatoes from broth. Shred chicken meat and chop evenly. Crush potatoes.
Mix filling
Combine shredded chicken, crushed potatoes, coriander, cornflour, garlic powder, chili flakes, black pepper, salt, ketchup and chili garlic sauce. Mix into a smooth filling.
Stuff and shape drumsticks
Take handfuls of filling, stuff each with 1 tbsp mozzarella cheese. Enclose around chicken bones and press firmly.
Coat and chill
Dip each shaped drumstick in flour, beaten egg and breadcrumbs. Refrigerate for 30 minutes.
Fry drumsticks
Fry in medium-hot oil until golden brown and crispy.
Serve
Serve hot.
Original recipe
Storage
Reheat from frozen directly in oven or air fryer. Best eaten within 2 days for optimal crispiness.
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