Ingredients for 2 people
For the chicken drumsticks:
6 chicken drumsticks
100 g breadcrumbs
1 tsp paprika powder
3 tbsp BBQ sauce
Salt, pepper
2 eggs
For the warm potato salad:
500 g waxy potatoes
100 ml broth
100 g chorizo, diced
1 small onion, finely chopped
2 tbsp olive oil
1 tbsp white wine vinegar or apple cider vinegar
1 tsp mustard
Salt, pepper
Fresh parsley, chopped
Preparation:
Prepare the potato salad: Boil the potatoes in their skins until tender (approx. 20 minutes). Peel while still warm and slice.
Fry the chorizo in a pan without any additional fat until crispy.
Add the onion, broth, olive oil, vinegar, and mustard to the potatoes and mix well. Stir in the chorizo and onions, and season with salt, pepper, and parsley. Let the salad sit until lukewarm.
Marinate and then bread the chicken drumsticks: Marinate the chicken with BBQ sauce, paprika, and pepper. Let it stand for 30 minutes.
Beat the eggs in a bowl.
First dip the drumsticks in the egg, then coat them in breadcrumbs, pressing firmly. Repeat this process twice more.
Fry the chicken drumsticks: Heat oil in a pan.
Fry the breaded drumsticks until golden brown and crispy on all sides (about 20-25 minutes), turning occasionally. Alternatively, bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, until cooked through and the breading is crispy.
Nice to know: The chicken drumstick, or lower leg of the chicken, is one of the oldest and most widely consumed cuts of meat in human culinary history. Even with the domestication of the chicken in Southeast Asia several thousand years ago, this cut of meat was prized for its relatively high meat content, succulence, and ease of preparation.
In the historical everyday cuisine of Europe, the drumstick was long considered a typical dish for simple households. Whole chickens were boiled or braised, with the drumsticks being regarded as particularly nutritious. In many regions, they symbolized a hearty meal, often served on holidays or after hard work in the fields.
The chicken drumstick developed a special cultural significance in North America during the 19th and 20th centuries. With the rise of the fried chicken tradition, it became an iconic part of the local food culture. Its shape was ideal for eating by hand, making it particularly popular with street food vendors and later in fast-food chains.
Today, the chicken drumstick is a global all-rounder. Whether grilled, baked, fried, or braised, it combines culinary tradition with modern cuisine. Its story shows how a simple component, through cultural diversity and practical features, became a timeless classic.
