Cast Iron Drumming: How To Drum With Sticks

Chicken drumsticks are a versatile dish that can be cooked in a variety of ways, one of which is using a cast iron pan. This method offers several advantages, such as only requiring one pan, needing few ingredients, and being a quick and easy recipe to follow. The cast iron pan also helps to create a delicious crunchy texture without the need for frying. This paragraph will explore the steps to achieve perfectly cooked chicken drumsticks using a cast iron pan, including preparation, cooking, and serving suggestions.

Seasoning the chicken drumsticks

Seasoning chicken drumsticks is a simple process that can be done in a few different ways, depending on your preference. Here is a step-by-step guide on how to season chicken drumsticks for a cast-iron pan:

Firstly, gather your ingredients. You will need chicken drumsticks, of course, and a variety of seasonings. Common seasonings used for chicken drumsticks include salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano. You can also add other spices like red pepper flakes or Italian seasoning for extra flavour. In addition to the spices, you'll need some cooking oil, such as olive oil or avocado oil, which has a higher smoke point.

Once you have your ingredients, it's time to start seasoning. Begin by drying the chicken drumsticks with a paper towel. This step will help the seasonings adhere better to the chicken. Next, combine your chosen seasonings in a small bowl and mix them together. You can adjust the amounts of each seasoning to suit your taste preferences. Now, it's time to coat the chicken. Place the drumsticks in a large bowl or plastic bag and drizzle them with your chosen cooking oil. Sprinkle the seasoning mixture over the drumsticks, then toss or shake until they are evenly coated in oil and spices. Make sure to get a good amount of seasoning under the skin, as this will add flavour to the meat.

At this point, your chicken drumsticks are seasoned and ready to be cooked in your cast-iron pan. Heat some oil in the pan over medium-high heat, and then add the chicken. Cook the drumsticks for about 3–5 minutes on each side, until the skin is nicely browned. You can also brown the sides of the drumsticks by turning them on their sides and supporting them against the side of the pan. Once they are seared, you can finish cooking them in the oven or continue cooking them on the stovetop, reducing the heat to low and covering the pan to ensure even cooking.

Finally, serve your chicken drumsticks with your favourite sides and enjoy the juicy, flavourful results of your seasoning efforts!

Browning the drumsticks

Firstly, pat the chicken drumsticks dry with paper towels. Removing any excess moisture will help to achieve a better sear and crispier skin. You can also use this opportunity to trim any excess fat or skin from the drumsticks if desired.

Next, season the chicken drumsticks. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, lemon pepper, or even a store-bought seasoning blend. Be generous with the seasoning and ensure that all sides of the drumsticks are coated evenly. You can also marinate the drumsticks in the refrigerator for up to 12 hours before cooking for extra flavour.

Now it's time to heat your cast-iron pan. Place the pan on the stovetop over medium-high heat. Add your choice of cooking fat, such as olive oil, butter, or ghee. Heat the fat until it is hot and shimmering but not smoking. This should take about 2-3 minutes.

Once the pan is hot, carefully place the drumsticks into the pan, skin-side down. Be careful not to crowd the pan, as this can cause the chicken to steam instead of sear. Depending on the size of your pan, you may need to brown the drumsticks in batches.

Let the drumsticks cook without moving them for about 2-3 minutes. This will allow them to develop a nice, golden-brown crust. If you try to move them too soon, they may stick to the pan. Once the crust has formed, use tongs to carefully flip the drumsticks and brown the other side. You can also brown the sides of the drumsticks by turning them onto their sides and holding them in place.

Once the drumsticks are evenly browned, they are ready to be transferred to the oven to finish cooking, or you can continue cooking them on the stovetop, reducing the heat to low and covering the pan with a lid. Remember that cast-iron pans retain heat very well, so be sure to use oven mitts to handle the pan and protect your hands.

By following these steps, you will achieve beautifully browned chicken drumsticks with a crispy skin and juicy, tender meat.

Oven temperature

For recipes that involve finishing the drumsticks in the oven, preheating to a temperature between 380 and 425°F is recommended. This higher temperature range helps achieve tender, juicy meat with a crispy skin. Cooking the drumsticks at a lower temperature of 350°F for a longer duration of around 30-35 minutes is also an option, resulting in a slower, lower heat cook.

When it comes to the internal temperature of the chicken, different recipes suggest a range of temperatures. Some sources recommend cooking the drumsticks to an internal temperature of 165°F, which results in perfectly cooked and juicy meat. If you prefer your drumsticks to be fall-off-the-bone tender, aiming for an internal temperature of 185-190°F is suggested.

It is important to note that overcooking chicken drumsticks can lead to dry and tough meat. Therefore, it is recommended to cook them to an internal temperature of at least 165°F but not exceeding it by a significant amount to prevent dryness.

Baking time

Once you've seared your drumsticks on the stovetop, it's time to transfer the cast-iron skillet to the oven. Remember to use oven mitts, as the skillet will be super hot.

Bake your drumsticks for around 30-35 minutes, or until they are cooked through. The exact cooking time will depend on how crispy you like your chicken skin, and whether you want your drumsticks to be fall-off-the-bone tender. If you have a meat thermometer, the internal temperature should be 165-170°F/74-77°C for juicy meat, or 185-190°F for fall-off-the-bone tenderness. If you don't have a meat thermometer, you can tear into one of the drumsticks to check that the flesh near the bone is white, with no traces of red or pink.

Once your drumsticks are cooked, let them rest for 5-10 minutes before serving.

Serving suggestions

Chicken drumsticks cooked in a cast-iron pan are a versatile dish that can be served in a variety of ways. Here are some suggestions:

• Side dishes: Drumsticks go well with a variety of sides. Some ideas include creamed corn, corn souffle, mac and cheese, mashed potatoes, corn and mashed potatoes, or easy mac 'n' cheese. You can also serve them with roasted vegetables such as potatoes, carrots, and onions, which can be cooked in the same pan.
• Garnishes: You can garnish the dish with lemon wedges and chopped scallions.
• Leftovers: Store any leftovers in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days.
• Presentation: You can serve the drumsticks directly from the cast-iron pan, creating a rustic and hearty presentation. Just be sure to use oven mitts when handling the hot pan.
• Quantity: As a general guideline, two drumsticks per person is a good starting point, but you may need more for bigger eaters. Children under seven will likely only eat one piece.
• Temperature: It is recommended to let the drumsticks rest for 5 to 10 minutes before serving to allow the juices to redistribute and ensure they are cool enough to eat.

Frequently asked questions