Reconstituted chicken drumsticks stuffed with potato and mozzarella

Ingredients

• 10 pieces Boneless chicken drumsticks, skin removed (approximately 1.5 kg)
• 2 teaspoon Fine salt
• 2 teaspoon Sweet paprika
• 1.5 teaspoon Ground black pepper (a pinch)
• 1 tablespoon Olive oil (a drizzle to coat the drumsticks)
• 4 pieces Potatoes (cut into large chunks, about 600 g)
• 0.5 teaspoon Garlic powder
• 150 g Shredded mozzarella (large handful)
• 150 g Shredded Emmental (large handful)
• 200 g Breadcrumbs (for breading)
• 0.5 teaspoon Turmeric powder
• 100 g All-purpose flour
• 4 pieces Eggs

Instructions

1. Season the drumsticks

   Remove the skin from the 10 drumsticks, place them in a large bowl, add 1 tsp salt, 1 tsp paprika, ½ tsp pepper and a drizzle of olive oil. Mix well to coat each piece.

   Time: PT5M

2. Initial oven cooking

   Preheat the oven to 180°C. Arrange the seasoned drumsticks on a baking sheet lined with parchment paper and bake for 35 minutes until they are lightly golden.

   Time: PT35M

   Temperature: 180°C

3. Cook the potatoes

   Peel the 4 potatoes, cut them into large chunks and drop them into a pot of boiling salted water. Cook for 15 minutes until they are tender.

   Time: PT15M

   Temperature: 100°C

4. Mash the potatoes

   Drain the potatoes and mash them using a potato masher. Add a pinch of salt and pepper if desired.

   Time: PT5M

5. Debone the cooked drumsticks

   Remove the drumsticks from the oven, let cool for a few minutes, then take out the bones while keeping the bone fragments intact for the stuffing. Remove the small bones and cartilage, crumble the meat into a bowl.

   Time: PT10M

6. Prepare the stuffing

   In a large bowl, combine the crumbled chicken meat, 1 tsp salt, a pinch of pepper, 1 tsp paprika, ½ tsp garlic powder, the shredded mozzarella and shredded Emmental. Mix well until you obtain a homogeneous consistency.

   Time: PT5M

7. Reconstitute the drumsticks

   Take a small ball of stuffing, place a bone piece in the centre, then close the stuffing around the bone shaping it into a drumstick form. Repeat until the stuffing is exhausted.

   Time: PT10M

8. Prepare the breading

   In a bowl, mix the breadcrumbs with a pinch of salt, pepper, ½ tsp turmeric and ½ tsp paprika.

   Time: PT5M

9. Set up the breading stations

   Pour the flour into a bowl, beat the 4 eggs in a second bowl. Place the three bowls (flour, egg, breadcrumbs) side by side.

   Time: PT5M

10. Bread the reconstituted drumsticks

    Roll each drumstick first in the flour, tap off excess, dip it in the beaten egg, then generously coat it with the seasoned breadcrumbs.

    Time: PT5M

11. Fry the drumsticks

    Heat frying oil in a deep pan to 180°C. Submerge the breaded drumsticks and fry for 8 minutes, turning regularly until they are golden and crispy.

    Time: PT8M

    Temperature: 180°C

12. Drain and serve

    Remove the drumsticks with tongs, place them on paper towels to remove excess oil. Serve immediately with the potato purée or a green salad.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless chicken drumsticks, skin removed: turkey drumsticks
• Instead of Olive oil: sunflower oil
• Instead of Garlic powder: chopped garlic cloves
• Instead of Shredded mozzarella: shredded string cheese
• Instead of Shredded Emmental: shredded Gruyère
• Instead of Breadcrumbs: panko
• Instead of All-purpose flour: rice flour (gluten‑free)
• Instead of Eggs: milk (for dipping)

Equipment Needed

• Oven
• Saucepan
• Potato masher or ricer
• Cutting board
• Chef's knife
• Mixing bowl (x4)
• Deep pan or fryer
• Cooking thermometer (optional)
• Kitchen tongs
• Paper towels
• Wooden spatula (optional)
• Cheese grater

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use small chicken bones for a better visual result.
• Sprinkle a little parmesan on the breadcrumbs before frying for extra flavor.
• Serve with a lemony yogurt sauce to balance the richness.

Troubleshooting

Storage

Refrigerator: Store the un‑fried reconstituted drumsticks in an airtight container for 2 days.

Freezer: After cooking, let cool then individually wrap and freeze for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing and shape the drumsticks the day before, cover and keep refrigerated.
• The breading can be applied just before frying to keep it crispy.