Sautéed chicken drumstick Calories

A sautéed chicken drumstick should have no raw-looking meat at its thickest point near the bone. For a reliable check, use a food thermometer in the thickest part without touching the bone; browned skin alone does not prove the inside is done.

Dry the skin thoroughly and place the sautéed chicken drumstick skin-side down in a hot pan. Let it brown before turning, and leave space between pieces. A crowded pan traps steam, which makes the skin soft rather than crisp.

Garlic, paprika, black pepper, thyme, and lemon work well with a sautéed chicken drumstick. Add delicate ingredients such as minced garlic later in cooking so they do not burn while the skin browns.

A sautéed chicken drumstick can turn dry when it is cooked too long over high heat. Brown it first, then finish it gently with the pan covered; this helps cook the meat near the bone without scorching the outside.

A sautéed chicken drumstick is browned in a pan with a small amount of oil, while fried chicken is cooked in substantially more oil and may have a coating. Sautéing does not require breading, and the drumsticks can finish cooking covered.

Yes, you can sauté a bone-in chicken drumstick. Because the meat is thick around the bone, brown the outside first and then cook it more gently with a lid on, checking the thickest part before serving.

Serve a sautéed chicken drumstick with roasted vegetables, rice, mashed potatoes, or a crisp salad. A lemony sauce or pan juices also pair well, especially when the drumsticks have been seasoned with garlic and herbs.

Store a cooked sautéed chicken drumstick in a covered container in the refrigerator once it has cooled, and eat it within a few days. Discard it if it smells off, feels slimy, or has been left out too long.

Yes. Cool the sautéed chicken drumstick, seal it in a freezer-safe container or bag, and thaw it in the refrigerator before reheating. Heat it thoroughly throughout, including the meat close to the bone.