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chicken drumstick

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chicken drumstick

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Tempo de preparo

1 hour(s)


10 servings


  • 250 ml of milk | 250 ml
  • 2 tablespoon margarine | 2 tablespoon
  • 2 cups of wheat flour | 2 cup
  • 250 ml chicken broth | 250 ml
  • 1 tablespoon grated parmesan cheese | 1 tablespoon
  • 250 ml of milk | 250 ml
  • 250 g of flour for breading | 250 g
  • FILLING: 2 shredded chicken breasts (cooked in salted water) | 2 unit(s)
  • 1 green smell | 1 to taste
  • 1 chopped bell | 1 unit(s)
  • 5 minced garlic | 5 unit(s)
  • 2 chopped tomatoes, skinless and seedless | 2 unit(s)
  • 1 liter of oil | 1 l


  1. In a pan, add the chicken stock (reserved from the cooking of the chicken breast), milk and magarine until boiling.
  2. Add the wheat flour and the cheese and stir quickly until it leaves the bottom of the pan.
  3. Remove from heat and place on a surface greased with margarine and sip the dough, let it rest for 30 minutes.
  4. filling preparation In a pan put the oil, garlic and onion and let it brown, add the tomato and the shredded chicken and sauté, turn off the fire and add the green smell. Reserve.
  5. Preparation Make a ball, open a cavity and place the chicken stuffing, close and mold the drumstick.
  6. Dip in milk and then in breadcrumbs, fry in hot oil until golden.

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