Parmesan Crusted Chicken Drumsticks
We’ve been getting requests for kid friendly tailgating food. Patti thought chicken drumsticks because they’re easy to prepare and come with a handle for the little ones. Fried chicken is always good, but Patti likes to Pacific Living Oven “fry” it so it’s a little healthier than soaking it in oil.
To make it extra tasty we put lots of grated Parmesan cheese and Chef of the Future Honey-Garlic Rub in the breading mixture.
Parmesan Crusted Chicken Drumsticks
Tailgating Outdoor Cooking Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes at 400 degrees (205c)
Grill: Pacific Living Outdoor Oven
Pellets: Pacific Pellet Smoked Hickory
Ingredients: Parmesan Crusted Chicken Drumsticks
- 8 chicken drumsticks
- 2 eggs
- ½ cup buttermilk
- 1 ½ cups bread crumbs
- 2 cups Parmesan-Romano cheese, grated
- 1 Tablespoon Chef of the Future Honey Garlic Rub
- 1 teaspoon white pepper
- 2 teaspoons Chipotle powder, optional
- ½ cup butter, melted and divided
Parmesan Crusted Chicken Drumsticks
Tailgating Outdoor Cooking Recipe
Directions: Parmesan Crusted Chicken Drumsticks
Use a medium bowl and whisk eggs and buttermilk until blended. Use a large freezer bag to mix breadcrumbs with seasonings. Roll each drumstick in eggs mixture, then bread crumb bag until well coated. Repeat. In 9×13 baking pan coat with half of melted butter, then add chicken. Pour remaining butter over drumsticks. Now you’re ready to go into the Pacific Living Outdoor Oven for 45 minutes at 400 degrees (205c).
Our Ingredients
Seasoned and Ready to go into the Pacific Living Outdoor Oven
Parmesan Crusted Chicken Drumsticks
Tailgating Outdoor Cooking Recipe
In the Pacific Living Outdoor Oven
Lookin’ Good
Cooking Directions: Pacific Living Outdoor Oven
Cooking on the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Pacific Pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. We did 45 minutes at 400 degrees (205c). You are looking for an internal temp around 170 (77c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c) but I like the way the meat starts to flake as you get around 180 degrees (83c). Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Parmesan Crusted Chicken Drumsticks
Tailgating Outdoor Cooking Recipe
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
- 8 chicken drumsticks
- 2 eggs
- ½ cup buttermilk
- 1 ½ cups bread crumbs
- 2 cups Parmesan-Romano cheese, grated
- 1 Tablespoon Chef of the Future Honey Garlic Rub
- 1 teaspoon white pepper
- 2 teaspoons Chipotle powder, optional
- ½ cup butter, melted and divided
- Use a medium bowl and whisk eggs and buttermilk until blended. Use a large freezer bag to mix breadcrumbs with seasonings. Roll each drumstick in eggs mixture, then bread crumb bag until well coated. Repeat. In 9×13 baking pan coat with half of melted butter, then add chicken. Pour remaining butter over drumsticks. Now you’re ready to go into the Pacific Living Outdoor Oven for 45 minutes at 400 degrees (205c).
