Reconstituted chicken drumsticks stuffed with potato and mozzarella
Recipe by Cooking by Nissou
Boneless chicken drumsticks, stuffed with a creamy potato purée and melty cheeses, breaded and fried until a golden, crispy crust forms. An indulgent recipe that turns simple drumsticks into a festive dish, perfect for a convivial dinner.
MediumFrenchServes 5
Printable version with shopping checklist
Source Video
45m
Prep
1h 8m
Cook
14m
Cleanup
2h 7m
Total
Cost Breakdown
Total cost:$19.40
Per serving:$3.88
Critical Success Points
- • Debone the drumsticks while keeping the bones intact for the stuffing
- • Properly reconstitute the drumsticks so the stuffing adheres
- • Fry at the correct temperature (180°C) to avoid a greasy or undercooked coating
Safety Warnings
- • Frying oil reaches 180 °C: handle with care to avoid burns.
- • Always cook chicken through (internal temperature ≥ 75 °C).
- • Use kitchen gloves when handling hot drumsticks.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium