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    Drumsticks

    Citrus Chicken

    Prep

    15

    Minutes

    Cook

    1

    Hour

    Servings

    5

     

    Calories

    350

    Per Serving

    Protein

    19g

     

    16M

    Ingredients

    • 5 Sanderson Farms® Chicken Drumsticks
    • 1/4 cup all-purpose flour
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons vegetable oil
    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 2 cups water
    • 1 cup extra long grain rice
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground turmeric
    • 1 lemon, cut into thick slices
    • 1/2 tablespoon fresh flat-leaf parsley

    Directions

    1. Combine flour, 1 teaspoon salt and black pepper in a shallow dish.
    2. Coat chicken with flour mixture. Discard any remaining flour mixture.
    3. Heat oil in a 12-inch skillet.
    4. Cook chicken over medium heat 20 minutes, turning occasionally.
    5. Remove chicken from skillet, reserving drippings.
    6. Add onion and celery. Cook and stir for 3 to 4 minutes or until vegetables are just tender.
    7. Add the water, the uncooked rice, ginger, the ¼ teaspoon salt, allspice and turmeric. Bring to a boil.
    8. Add chicken. Reduce heat. Cover and simmer 20 to 25 minutes or until rice is tender and chicken is to an internal temperature of 190°F.
    9. Top with lemon slices for the last 5 minutes of cooking.
    10. Sprinkle parsley over chicken mixture and serve.

    Nutrition Facts

    Calories350
    Fat16g
    Saturated Fat3g
    Sodium400mg
    Carbohydrate30g
    Sugars2g
    Protein19g

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    Drumsticks with Pineapple Sriracha Glaze

    Prep

    20

    Minutes

    Cook

    30

    Minutes

    Servings

    5

     

    Calories

    500

    Per Serving

    Protein

    48g

     

    50M

    Ingredients

    • 10 Sanderson Farms® Drumsticks
    • 2 teaspoons seasoned salt
    • 1 tablespoon olive oil
    • ⅓ cup pineapple preserves
    • ¼ cup pineapple juice
    • 2 tablespoons Sriracha sauce
    • 2 teaspoons chopped garlic

    Directions

    1. To season drumsticks, pull skin back and season with 1 teaspoon seasoned salt. Place skin back over the drumsticks. Coat with olive oil and season with 1 teaspoon seasoned salt.
    2. To make the glaze, combine pineapple preserves, pineapple juice, Sriracha sauce and garlic in a food processor. Pulse until glaze is smooth. Pour glaze into a small sauce pan and bring to a boil for 1 minute. Turn heat off and cool.
    3. Heat grill to medium-high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.
    4. Place chicken on the grill. Grill for 6 minutes or until you have a good sear on all sides. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Cover and cook for 10 minutes.
    5. Remove cover, turn drumsticks and cover again. Cook for an additional 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Drumsticks should be 180°F or until the juices run clear.
    6. Brush glaze onto chicken before removing from the grill.

    Nutrition Facts

    Calories500
    Fat25g
    Saturated Fat6g
    Sodium990mg
    Carbohydrate17g
    Sugars15g
    Protein48g

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    Roasted Chicken Drumsticks

    Prep

    10

    Minutes

    Cook

    40

    Minutes

    Servings

    6

     

    Calories

    140

    Per Serving

    Protein

    16g

     

    50M

    Ingredients

    • 6 Sanderson Farms® Chicken Drumsticks
    • 2 teaspoons adobo all purpose seasoning
    • 2 teaspoons olive oil
    • Cooked Spanish rice (Optional)

    Directions

    1. Preheat oven to 450°F.
    2. Push chicken skins back gently. Cut small slits through chicken meat with knife. Season chicken meat. Push chicken skins back over meat. Season the skins.
    3. Drizzle olive oil over chicken legs. Pat oil gently to spread over skins.
    4. Place chicken drumsticks on an oiled rack on a baking sheet lined with aluminum foil.
    5. Bake in preheated 450°F oven 40 minutes or until chicken reaches an internal temperature of 190°F.
    6. Serve over cooked Spanish rice.

    Nutrition Facts

    Calories140
    Fat8g
    Saturated Fat2g
    Sodium560mg
    Carbohydrate0g
    Sugars0g
    Protein16g

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