In Good FlavorIf you like chicken with maximum caramelization and flavor, make Butterfly Drumsticks! All you need is a sharp knife to slice the drumsticks open then add seasoning. Marinating is recommended but not vital. Then bake, air fry, pan sear, or grill. This is a main dish you can get on the table with ease.
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There are so many reasons to love butterfly drumsticks. They are a great balance of juicy tenderness and ultimate caramelization-charring, especially when grilled. Plus, they are really easy to make! Just be sure to have a sharp knife to split the drumsticks open.
Season as you like and cook whenever you want, although it’s best to marinate in the rub for 1 hour to 24 hours to allow the seasoning to permeate. But it’s perfectly fine to cook right away!
When it comes to serving, these drumsticks go well with essentially anything. They are fantastic with Boursin Potato Salad, this easy Cajun Garlic Butter Pasta, this Farro Salad with Red Wine Vinaigrette, or these Quick and Easy Thyme Potatoes!
Why butterfly drumsticks?
- Increases the surface area for maximum caramelization and crispiness.
- Allows for even cooking as opposed to an intact drumstick.
- The flatter surface area also allows for faster cooking time.
- The cut of meat is hard to overcook and remains moist and tender.
- Drumsticks are on of the most economical cuts of meat. You can feed a crowd on a low budget.
Ingredients needed:
- Chicken drumsticks—use skin-on for crispiest results, but for a healthier option, use skin-off.
- Neutral oil—for combining with seasoning for the rub.
- Dry rub seasoning—combine seasoning salt, no salt lemon pepper seasoning, garlic powder, paprika, chicken bouillon, and sugar. Or use your favorite rub!
Recipe highlights:
- Combine dry rub ingredients in a small bowl. Set Aside.
- Slice down onto the bone with a SHARP knife. Spread open.
- Slice along both sides of the bone to separate the flesh. Spread open and flatten.
- Drizzle oil onto drumsticks. Add dry rub. Massage into drumsticks.
- Marinate 1-24 hours, refrigerated. Or cook immediately if you don’t have time.
- Air fry, bake, grill, or pan sear until caramelized, crispy, and the internal temp is 170° F.
- Detailed instructions are in the recipe card below.
View the how-to video or save for later with this Pinterest Pin.
How much prep time is need?
Prep time takes about 10 minutes, and it’s even faster if you have a sharp knife. In fact, it’s essential. You can slice through and open up all of the drumsticks in less than 5 minutes with a really sharp knife like this one.
Once butterflied, rub on seasoning and oil. Then, allow to marinate or cook immediately. It’s so easy!!!
Cooking options:
Choose your preferred method of cooking…grill, bake, air fry, or pan sear. (The cooked images are of air fried drumsticks.) Regardless of the cooking method and estimated cooking time, to ensure the chicken is cooked thoroughly, check for an internal temperature of 170° F (the temperature guideline recommended by the National Chicken Council). Insert the thermometer in the thickest part of the drumsticks. Check for doneness sooner rather than later.
- Bake—place skin side down on a parchment paper lined or on a greased baking sheet. Bake in a preheated 400°F for 30-35 minutes, turning over halfway.
- Air fry—this is my preferred method because it yields nice, even caramelization and crispy skin. Place skin side up in a preheated 400° F air fryer. Cook for 15-20 minutes, turning over halfway. If you are looking to purchase an air fryer, I have this Phillips model. I like it, but it’s a bit pricey. This COSORI model has high ratings and is more affordable.
- Grill—this method produces the most charring and crispy edges. Preheat grill to 400° F. Cook drumsticks skin side up for 4-5 minutes with the lid closed, then turn over for 4-5 additional minutes. Move to medium heat zone (or reduce heat to medium) and cook for 5-10 minutes with the lid closed, turning over halfway through.
- Pan sear—preheat a skillet on medium heat, adding generous coating of oil. Be sure to use a neutral oil with a high smoke point. Cook for 7-8 minutes, turning over halfway. Use a splatter screen to minimize splashing. Continue cooking for an additional 5-6 minutes, flipping halfway. Adjust heat as needed to keep the temperature on medium and control excessive smoking.
I will say that pan sear is the last option I would choose…it creates a bit of smoke if I don’t regulate the temperature consistently. I think shallow frying might be better, but I haven’t tested it. If you try it out, let me know how it goes!
How to store and reheat:
Cool drumsticks completely before storing. Place in a plastic storage bag or airtight container. Refrigerate for up to 4-5 days.
Reheat in the oven at 350° F for about 10 minutes. Or reheat in an air fryer at 375° for 5-7 minutes.
Variations:
These drumsticks are super versatile as you can season and marinate any way you want. Here are other delicious ideas:
- Marinate in a wet marinade of choice.
- Add a glaze or barbecue sauce for the last 5-10 minutes of cooking.
- Use breading—generously season drumsticks with kosher salt and pepper. Next, dip in seasoned flour, then buttermilk or an egg wash, then seasoned flour. If baking or using an air fryer, spray drumsticks with cooking spray prior to cooking. Shallow frying would also be a good option.
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Butterfly Chicken Drumsticks
Description
If you like chicken with maximum caramelization and flavor, make Butterfly Drumsticks! All you need is a sharp knife to slice the drumsticks open then add seasoning. Marinating is recommended but not vital. Then bake, air fry, pan sear, or grill. This is a main dish you can get on the table with ease.
Ingredients
Instructions
- Combine seasoned salt, lemon pepper seasoning, garlic powder, paprika, chicken bouillon, and sugar in a small bowl. Set aside.
- Using a very sharp, pointed knife, slice down over the bone, starting from the meaty end of the drumstick towards the bony tip. Spread open. Slice along both sides of the bone without cutting through to the board to loosen the flesh. Open the flaps and spread as flat as you can. Make a shallow slice through any thick lumps of meat to flatten and allow heat to pass through for even cooking.
- Lay drumsticks on a work surface. Drizzle with oil. Spread on the seasoning blend. Use your hands to work the oil and dry rub into the drumsticks.
- Marinate for 1-24 hours if time permits. If you don’t have time, the drumsticks can be cooked immediately. Cook using one of the cooking methods below.
- To air fry—preheat the air fryer to 400° F. Spray the basket with cooking spray. Place drumsticks skin side up in a single layer without crowding (you need to cook 2 batches). Cook for 15-20 minutes or until the internal temperature is 170° F, turning over halfway.
- To bake—place skin side down on a parchment paper lined or on a greased baking sheet. Bake in a preheated 400°F for 30-35 minutes or until the internal temperature is 170° F, turning over halfway.
- To grill—preheat grill to 400° F. Cook drumsticks skin side up for 4-5 minutes with the lid closed, then turn over for 4-5 additional minutes. Move to medium heat zone (or reduce heat to medium). Cook with lid closed for 5-10 minutes or until the internal temperature is 170° F, turning over halfway through.
- To pan sear—preheat a skillet on medium heat, adding a generous coating of oil. Be sure to use a neutral oil with a high smoke point. Cook for 7-8 minutes, turning over halfway. Use a splatter screen to minimize splashing. Continue cooking for an additional 5-6 minutes or until the internal temperature is 170° F, flipping halfway. Adjust the heat as needed to keep the temperature on medium and control any smoking.
- Makes 4 servings.
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Hi, just to clarify, under Cooking options:-Air Fryer you say ” Place skin side up in a preheated 400° F air fryer. Cook for 15-20 minutes, turning over halfway” but under Instructions #5 “Place drumsticks skin side up in a single layer without crowding” ….there is no mention of turning over halfway??
cheers!
Hi! I took a look at #5, and “turning over halfway” is in the next sentence.I think that might be where the confusion is? Please let me now if you have any other questions. Thanks for checking this recipe out!