Fresh chicken is a staple on the menu of Amish farmsteads. And perhaps there is no more favorite part than the drumstick. Often drumsticks are plentiful on Amish farms. especially if they are raising a lot of chickens for meat.
👪 Amish Families and Chicken Dinners
Kids and parents alike will fight for the last drumstick. I remember as a child when my father would sometimes come home with a bucket of Col. Sanders fried chicken and my brother and I would vie for the drumsticks buried in there. I think there were usually two.
If KFC doesn't do it for you, there is a regional chicken chain in my part of the Midwest called "Lee's." My parents would often get a box of chicken from there and the same battle for the drumsticks would ensure. I think my brother and I usually successfully snagged them. Not sure either of us, thankfully, ever played an actual drum with a drumstick.
🍗 All About the Drumstick
The "drumstick" is a popular cut of chicken meat. But what is the drumstick. I mean, when I was a kid, I envisioned pounding a drum with it. But I was a too literal.
For those not in the know, the chicken drumstick is a part of the chicken leg consisting of the lower portion of the bird's leg, specifically the portion between the knee joint and the ankle joint (I know, appetizing to contemplate all this!). But the drumstick is a popular cut of chicken meat known for its juicy texture and rich flavor. The drumstick is often grilled, baked, fried, or roasted and is a favorite in many cuisines around the world. It's a convenient and tasty option for meals ranging from casual picnics to elaborate dinners. I've seen drumsticks incorporated nicely into exotic Indian cuisine or brought to my family reunion by the bucket. So, yeah, it is a versatile cut of meat.
The photo above is one I captured in an Amish kitchen, a big bowl of home-butchered drumsticks. But you can probably buy a bag of frozen drumsticks and use this same recipe, which is a wonderful blend of spices and the tangy sweetness of honey and mustard.
📋 Step-by-Step Honey Mustard Chicken
As far as a chicken drumsticks recipe goes, this one is simple!
Of course, honey and mustard are the stars of the show. But you can also perk it up with garlic powder, onion powder, and or other seasonings of your choice. I love a honey mustard blend but, of course, you can create whatever sauces you want. As far as the mustard goes, we used regular yellow mustard, but you can do honey mustard, brown mustard, or dijon mustard. All depends on your taste!
You'll want fat drumsticks with a lot of meat on the bone so that the delicious seasoning and coating has a lot to adhere to. I like to drizzle a little olive oil in the bottom of the pan. Put in a single layer in a baking dish. And, by the way, if you didn't have drumsticks you could use this same recipe with thighs.
My parents made this recipe and paired with some fresh corn on the cob and beets. Rice is also a nice pairing. The beets I'm so-so about, but corn on the cob this time of year is at its juicy best.
Store leftovers in an airtight container and put in the fridge or freezer. This is an easy recipe that will deliver pure perfection when it comes to drumsticks!
🍗 More Amish Chicken Recipes
🖨️ Full Recipe
How To Make Deliciously Perfect Amish Honey-Mustard Drumsticks
Ingredients
- 4 pounds of bone in skin on chicken·
- ½ cup mustard
- ½ cup honey
- ⅔ cup flour·
- 2 teaspoon salt
- 3 teaspoons paprika·
- 2 teaspoons garlic powder
- ¾ · teaspoon pepper
- 3 tablespoons baking powder
- butter flavor non-stick cooking spray
- kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with foil and spray the foilwith cooking spray.
- Pat chicken dry, leaving skin intact, and set aside.
- In a small bowl, stir honey and mustard.
- In a large zip-top bag, combine flour, baking powder,salt, paprika and black pepper. Place the chicken in the bag a few pieces at atime and shake to coat. Then dip in the honey-mustard blend.
- Put chicken on the foil-lined pan.
- Bake in the preheated 425 degrees oven for 45-50 minutes,turning over after 30 minutes. Spray again with the cooking spray afterturning. Juices should be clear and temperature should register 165 degrees.
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