Butterflied Chicken Drumsticks

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Butterflied Chicken Drumsticks

By

Nicole Keshishian | KALEJUNKIE®

Crispy, juicy chicken drumsticks butterflied to expose more surface for seasoning and faster, even cooking. Served with a tangy herby yogurt (or labneh) dipping sauce — bright, fresh, and easy to make in a blender or food processor.

Yield

4

Time

45 minutes

Rating

—

Ingredients

2 1/2 lb chicken drumsticks, skin on (about 8–10 drumsticks)

1 tbsp olive oil

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

2 tsp ground cumin

1 tsp kosher salt (for the chicken)

1 tsp ground black pepper

Herby yogurt sauce: 1 cup labneh or Greek yogurt

Herby yogurt sauce: 1/4 cup chives (roughly chopped)

Herby yogurt sauce: 1/4 cup Italian parsley (roughly chopped)

Herby yogurt sauce: 1/2 jalapeño, seeds removed (adjust to taste)

Herby yogurt sauce: 1 clove garlic

Herby yogurt sauce: juice of 1/2 lemon

Herby yogurt sauce: 1/2 tsp kosher salt

Instructions

Step 1

1. Prep the chicken: Pat the drumsticks very dry with paper towels. Using a sharp knife, cut down along the bone on one side, then make similar cuts on either side of the bone to open and flatten each drumstick into a butterflied, even piece. Repeat for all drumsticks.

Step 2

2. Season: Place the butterflied drumsticks in a large bowl. Add the olive oil, paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Mix thoroughly so the spices coat the chicken and get into all the crevices.

Step 3

3. Air-fryer or oven setup: Preheat your air fryer or oven to 400°F (200°C). If using the air fryer, arrange drumsticks in a single layer (do not overcrowd). If baking, place them skin-side up on a rimmed baking sheet lined with parchment or a rack.

Step 4

4. Cook (air fryer): Cook at 400°F for 20–25 minutes, flipping halfway through, until skin is crispy and an instant-read thermometer reads 165°F (74°C) in the thickest part.

Step 5

5. Cook (oven): Bake at 400°F for 35–40 minutes, flipping halfway through, until skin is crispy and the internal temperature reaches 165°F (74°C).

Step 6

6. Make the herby yogurt sauce: While the chicken cooks, add the labneh or Greek yogurt, chives, parsley, jalapeño (seeded), garlic, lemon juice (from 1/2 lemon), and 1/2 tsp kosher salt to a small food processor or blender. Pulse/process until smoother but still slightly textured. Taste and adjust salt or lemon as needed.

Step 7

7. Serve: Plate the butterflied drumsticks with the herby yogurt sauce on the side for dipping. Enjoy hot.

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Nicole Keshishian | KALEJUNKIE®

Crispy, juicy chicken drumsticks butterflied to expose more surface for seasoning and faster, even cooking. Served with a tangy herby yogurt (or labneh) dipping sauce — bright, fresh, and easy to make in a blender or food processor.

Yield

4

Time

45 minutes

Rating

—

Ingredients

2 1/2 lb chicken drumsticks, skin on (about 8–10 drumsticks)

1 tbsp olive oil

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

2 tsp ground cumin

1 tsp kosher salt (for the chicken)

1 tsp ground black pepper

Herby yogurt sauce: 1 cup labneh or Greek yogurt

Herby yogurt sauce: 1/4 cup chives (roughly chopped)

Herby yogurt sauce: 1/4 cup Italian parsley (roughly chopped)

Herby yogurt sauce: 1/2 jalapeño, seeds removed (adjust to taste)

Herby yogurt sauce: 1 clove garlic

Herby yogurt sauce: juice of 1/2 lemon

Herby yogurt sauce: 1/2 tsp kosher salt

Instructions

Step 1

1. Prep the chicken: Pat the drumsticks very dry with paper towels. Using a sharp knife, cut down along the bone on one side, then make similar cuts on either side of the bone to open and flatten each drumstick into a butterflied, even piece. Repeat for all drumsticks.

Step 2

2. Season: Place the butterflied drumsticks in a large bowl. Add the olive oil, paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Mix thoroughly so the spices coat the chicken and get into all the crevices.

Step 3

3. Air-fryer or oven setup: Preheat your air fryer or oven to 400°F (200°C). If using the air fryer, arrange drumsticks in a single layer (do not overcrowd). If baking, place them skin-side up on a rimmed baking sheet lined with parchment or a rack.

Step 4

4. Cook (air fryer): Cook at 400°F for 20–25 minutes, flipping halfway through, until skin is crispy and an instant-read thermometer reads 165°F (74°C) in the thickest part.

Step 5

5. Cook (oven): Bake at 400°F for 35–40 minutes, flipping halfway through, until skin is crispy and the internal temperature reaches 165°F (74°C).

Step 6

6. Make the herby yogurt sauce: While the chicken cooks, add the labneh or Greek yogurt, chives, parsley, jalapeño (seeded), garlic, lemon juice (from 1/2 lemon), and 1/2 tsp kosher salt to a small food processor or blender. Pulse/process until smoother but still slightly textured. Taste and adjust salt or lemon as needed.

Step 7

7. Serve: Plate the butterflied drumsticks with the herby yogurt sauce on the side for dipping. Enjoy hot.

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Coconut Milk Chicken Adobo

By Angela Dimayuga

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