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.
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.
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.
Of course, honey and mustard are the stars of the show. But you can also perk it up with garlic powder and other seasonings of your choice.
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.
My parents made this recipe and paired with some fresh corn on the cob and beets. The beets I'm so-so about, but corn on the cob this time of year is at its juicy best.
🍗 Amish Honey-Mustard Chicken Drumsticks
- 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 affiliate
- kosher salt
📋 Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with foil and spray the foil with 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 a time 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 after turning. Juices should be clear and temperature should register 165 degrees.
🍗 More Amish Chicken Recipes
🖨️ Full Recipe
Amish Honey-Mustard Chicken 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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