Pan fried chicken drumsticks recipe that is quick and cooks in 30 minutes. These stove top chicken legs are flavorful, easy to make, the inside moist and tender, and the skin crispy. Let me show you step by step how to cook chicken legs on the stove.
Add the paprika, onion granules, garlic granules, black pepper, and salt in a small bowl. Mix well till they are well combined.
Using a paper towel, pat the drumsticks dry. Add the chicken drumsticks into a bowl then and in the seasoning mix. Mix the seasoning with drumsticks till the drumsticks are evenly coated.
Place a skillet or frying pan over medium heat then add the oil into the pan. Arrange the drumsticks in the pan with the meaty skin side down.
Pan fry for 8 minutes then flip to the other side and pan fry for another 8 minutes.
Add 2 cups of water into the pan, then cook on low heat till the water dries up or till cooked (this takes about 12- 15 minutes), or leave some pan juice to serve with the chicken.
When the chicken legs are cooked, take the skillet off the stove.
Serve and enjoy.
Notes
Tips for making pan fried chicken legs
You will know the chicken is cooked when there's no pinkiness in the middle and the juice runs clear. You can also check with a thermometer. The internal temperature should be at least 75C/165F for it to be safe to eat.
Try and use similar-sized drumsticks for the same cooking time.
You can add other spices to season or use homemade seasoning like chicken seasoning, peri peri seasoning, lemon pepper, or any of your choice. Using a different seasoning once in a while will give you a variety of tastes.
Mix the seasoning with the chicken legs well so they are evenly coated.
Although it's not necessary to marinate for this recipe, It's best to season the chicken and put it in the fridge for few hours so that the flavors can be well infused. You can season for 60 minutes, 2 hours, 4 hours, or in the morning ready for dinner time.
Don't wait for the oil to be overheated before adding the chicken legs. That way the drumsticks won't get burnt skin.
You can leave some pan juice to serve on the chicken or add cornflour to thicken to make gravy.
Don't rush the cooking process as it's important the inside is cooked to a temperature of 165F to avoid food poisoning.