Midwest Chicken Drumsticks Recipe

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Midwest Chicken Drumsticks Recipe
Midwest Chicken Drumsticks Recipe photo by Taste of Home
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Midwest Chicken Drumsticks Recipe

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Tender chicken legs are gussied up with barbecue sauce and corn for this lip-smacking entree. “When the sweet corn is fresh from the field, this dish is the best,” notes Susan Rice of Litchfield, Nebraska.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • 4 chicken drumsticks (4 ounces each), skin removed
  • 2 tablespoons canola oil
  • 4 green onions, sliced
  • 1 cup fresh or frozen corn
  • 1/2 cup barbecue sauce

Directions

In a large resealable plastic bag, combine the flour, salt, garlic powder and cayenne. Add drumsticks; seal bag and shake to coat. In a large skillet, brown chicken in oil, turning occasionally. Remove and keep warm.
In the same skillet, saute onions until tender. Add corn; cook for 5 minutes. Stir in the barbecue sauce; return chicken to the pan and coat with sauce. Cover and simmer for 25-30 minutes or until juices run clear and chicken is evenly coated. Yield: 2 servings.
Originally published as Midwest Chicken Drumsticks in Cooking for 2 Fall 2006, p39

Nutritional Facts

2 each: 417 calories, 21g fat (3g saturated fat), 81mg cholesterol, 747mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 30g protein.

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  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • 4 chicken drumsticks (4 ounces each), skin removed
  • 2 tablespoons canola oil
  • 4 green onions, sliced
  • 1 cup fresh or frozen corn
  • 1/2 cup barbecue sauce
  1. In a large resealable plastic bag, combine the flour, salt, garlic powder and cayenne. Add drumsticks; seal bag and shake to coat. In a large skillet, brown chicken in oil, turning occasionally. Remove and keep warm.
  2. In the same skillet, saute onions until tender. Add corn; cook for 5 minutes. Stir in the barbecue sauce; return chicken to the pan and coat with sauce. Cover and simmer for 25-30 minutes or until juices run clear and chicken is evenly coated. Yield: 2 servings.
Originally published as Midwest Chicken Drumsticks in Cooking for 2 Fall 2006, p39

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hungrymeka08 User ID: 6986599 64608
Reviewed Jan. 27, 2013

"It was so yummy! Tried it in the South."

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