Stovetop Chicken: Avoid Burning, Cook Perfectly

Chicken drumsticks are a delicious and easy meal to cook on the stove, but it can be tricky to get them just right. The key to avoiding burnt chicken drumsticks is controlling the heat and keeping a close eye on the meat. By following a few simple steps, you can ensure your chicken drumsticks are juicy and tender on the inside with perfectly crispy skin.

Use a non-stick pan and olive oil or butter

To avoid burning your chicken drumsticks on the stove, it is recommended to use a non-stick pan with olive oil or butter. Here is a step-by-step guide:

Prepare the Chicken Drumsticks

Start by preparing the chicken drumsticks for cooking. You can marinate the drumsticks in a mixture of chopped onions, crushed garlic, tomato sauce, lemon juice, paprika, garlic powder, salt, and pepper. Massage the marinade into the chicken and let it sit for a couple of hours if time allows. Alternatively, you can simply season the drumsticks with salt and pepper or any other seasonings you prefer, such as garlic powder, paprika, or dried herbs.

Heat the Non-Stick Pan

Place a non-stick pan on the stovetop. Heat some olive oil or butter in the pan over medium heat. You can also add a small amount of sugar to the oil or butter and stir until the sugar melts, being careful not to let it burn. This will add a caramelized flavor to your chicken.

Cook the Chicken Drumsticks

Once the oil or butter is heated, carefully place the chicken drumsticks in the pan. If you are using the marinade method, make sure the drumsticks are coated with the oil-sugar mixture. Fry the drumsticks for about 4-5 minutes on each side over medium heat. Use tongs to flip them carefully.

Simmer and Cover

After frying, add a small amount of liquid to the pan, such as water, chicken stock, or beer. Cover the pan with a tight-fitting lid and turn the heat down to medium-low or low. Simmer the drumsticks for about 10 minutes. This helps to ensure that the chicken cooks through without burning.

Flip and Cook Again

After simmering, flip the drumsticks, cover the pan again, and continue cooking for another 7 to 10 minutes. The total cooking time will depend on the size of the drumsticks. Larger drumsticks may require a few extra minutes. Adjust the heat as needed to prevent burning.

Check for Doneness

To check if the chicken drumsticks are cooked through, use a digital meat thermometer to ensure an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. If you don't have a thermometer, cut into one of the drumsticks near the bone. The meat should be white and juicy, with no traces of pink.

By following these steps and using a non-stick pan with olive oil or butter, you can help prevent burning your chicken drumsticks on the stove while achieving a delicious, flavorful result.

Fry on medium heat for 4-5 minutes per side

To avoid burning your chicken drumsticks on a stove, it is important to cook them on medium heat. This is because cooking chicken drumsticks on high heat will burn the outside and prolong the cooking time, leading to dry chicken.

To cook chicken drumsticks on a stove without burning them, first, heat oil or butter in a large nonstick pan on medium heat. You can use olive oil or extra virgin olive oil. You can also add a pat of butter for extra flavor. If you are using olive oil, you can add sugar and stir until the sugar melts. Be careful not to burn the sugar.

Once the oil is heated, place your chicken drumsticks in the pan. If you are cooking multiple drumsticks, make sure they are not crowded in the pan, so they have enough space to cook evenly. Fry the drumsticks on medium heat for 4-5 minutes on each side. Use tongs to carefully flip the drumsticks so that they get evenly browned.

After frying the drumsticks for 4-5 minutes on each side, they should be golden brown and crispy. At this point, you can use a meat thermometer to check if they are cooked through. The internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius. If you don't have a meat thermometer, you can cut into one of the drumsticks near the bone to check. Make sure the flesh is white and juicy, with no traces of pink.

If your chicken drumsticks start to burn before they are fully cooked, turn down the heat or remove them from the pan and lower the heat before placing them back in the pan to finish cooking.

Simmer with a lid on for 10 minutes

To prevent burning your chicken drumsticks, it is important to control the heat and moisture levels during the cooking process. Here is a detailed guide to help you achieve perfectly cooked drumsticks without burning:

After pan-frying the drumsticks for about 4-5 minutes on each side on medium heat, it's time to add moisture to the pan and simmer with a lid on. This step is crucial for infusing flavour into the chicken and ensuring even cooking.

• Add Liquid: Pour a small amount of liquid into the pan. You can use chicken stock, beer, or water. If using stock, opt for a low-sodium variety or dilute it with water to reduce the salt content. Alternatively, add a splash of white or red wine for a French-inspired touch.
• Cover and Simmer: Place a tight-fitting lid on the pan and turn the heat down to medium-low or low. This step helps to trap the moisture and steam the chicken, ensuring even cooking and preventing burning.
• Simmering Time: Allow the drumsticks to simmer gently for 10 minutes. This duration is essential for thoroughly cooking the chicken without drying it out. The lid keeps the moisture inside the pan, preventing the chicken from burning or sticking to the pan.
• Flip and Cook Gently: After 10 minutes of simmering, use tongs to carefully flip the drumsticks. Put the lid back on and continue cooking gently for another 7 to 10 minutes. The exact timing depends on the size of the drumsticks; larger drumsticks may require a few extra minutes.

Checking for Doneness:

To ensure your chicken drumsticks are cooked perfectly, use one of these methods to check for doneness:

• Meat Thermometer: Insert a digital meat thermometer into the thickest part of the meat, away from the bone. For chicken drumsticks, the internal temperature should reach 165° Fahrenheit (74° Celsius).
• Visual Inspection: If you don't have a meat thermometer, cut into one of the drumsticks near the bone. The meat should be white and juicy, with no traces of pink remaining. This visual check ensures that the chicken is cooked thoroughly.

By following these steps and paying close attention to heat control and cooking times, you can successfully avoid burning your chicken drumsticks on the stove.

Check the internal temperature with a meat thermometer

Checking the internal temperature of chicken drumsticks with a meat thermometer is a reliable way to ensure they are cooked properly and safe to eat. It is recommended that chicken is cooked to or above 165 °F (73.9 °C).

To check the internal temperature with a meat thermometer, insert the thermometer into the thickest part of the drumstick, avoiding the bone. This is because the bone can affect the temperature reading. Chicken drumsticks are done when they reach an internal temperature of 165 °F (74 °C).

If you do not have a meat thermometer, you can check for doneness visually. Cut into the thickest part of the drumstick, and if the juices run clear and there is no pink meat, the drumsticks should be done. However, it is important to note that the colour of the juices is not a good indicator of doneness, as even well-cooked chicken can sometimes have red or pink juices. Therefore, using a meat thermometer is the best way to ensure your chicken is cooked safely.

Chicken drumsticks can be cooked on the stove by pan-frying. To do this, heat oil in a large pan on medium heat. Add the chicken drumsticks and fry for about 4-5 minutes on each side. Use tongs to flip the drumsticks to avoid burning yourself. After frying, add liquid to the pan and cover with a tight-fitting lid. Turn the heat down to medium-low or low and simmer for about 10 minutes. Flip the drumsticks, cover again, and cook for an additional 7 to 10 minutes, or until cooked through. It is important to monitor the cooking time and check the internal temperature with a meat thermometer to ensure the chicken is cooked properly.

Marinade the chicken for a couple of hours before cooking

Marinating chicken drumsticks for a couple of hours before cooking can enhance the flavour and texture of the meat. The purpose of a marinade is to create a flavoursome crust on the outer layer of the meat, as it will not penetrate much past the surface. Marinades that include sugar, salt, or acid will especially help to tenderise the chicken and develop a caramelised crust when cooked.

To make a marinade for chicken drumsticks, start by chopping onions and crushing garlic. Add these to a large bowl with tomato sauce, freshly squeezed lemon juice, sweet paprika, garlic powder, salt, and black pepper. Mix these ingredients until well combined. You can also add herbs like rosemary or thyme for extra flavour. Transfer the chicken drumsticks into the mixing bowl and coat all the pieces thoroughly with the marinade. Use your hands to gently massage the marinade into the chicken. If you have time, leave the drumsticks to marinate for 1-2 hours. However, if you're short on time, even 10 minutes of marinating will add flavour to the chicken.

After marinating, heat some extra virgin olive oil in a large frying pan on medium heat. Add sugar and stir until it melts, being careful not to let it burn. Once the sugar starts to caramelise, add the chicken drumsticks and stir to coat them evenly in the oil-sugar mixture.

When cooking chicken drumsticks, it's important to avoid high heat as it can burn the outside and prolong cooking time, resulting in dry chicken. Instead, cook the chicken on medium heat for about 4-5 minutes per side. Use tongs to flip the drumsticks, then add liquid to the pan. Cover with a lid and turn the heat down to medium-low or low. Simmer for 10 minutes, then flip the drumsticks, cover again, and cook gently for another 7 to 10 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into one of the drumsticks near the bone to check that the flesh is white and juicy, with no traces of pink.

Frequently asked questions