Stuffed chicken drumsticks are a comforting, crispy, and creative dish that turns humble ingredients like chicken, potatoes, and herbs into something impressive. In this version, the meat is carefully separated from the bone, mixed with mashed potatoes and seasonings, then molded back around the bone, breaded, and fried to golden perfection. It’s a twist on classic croquettes, shaped like real drumsticks but with a stuffed surprise inside. Whether you’re serving them at a family gathering, party, or simply for dinner, these drumsticks are bound to impress.
This method retains the traditional drumstick look, thanks to keeping the lower part of the bone intact, but the inside holds a creamy, flavorful filling that combines both chicken and mashed potato. The outside is crisp and golden, creating the perfect texture contrast. It’s ideal for anyone looking to use up leftover chicken or potatoes in a fresh and presentable way.
The stuffed drumsticks can be served hot as an appetizer, finger food, or even a main dish with a side salad or dipping sauce. They’re kid-friendly, make-ahead friendly, and surprisingly easy to pull off once you try it a few times.
Ingredients
6 chicken drumsticks (skin removed, meat separated, bones reserved)
2 medium potatoes, boiled and mashed
1 egg
2 tablespoons chopped parsley or coriander
1/4 cup finely chopped onion
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/2 cup shredded cheese (optional, any melting variety like mozzarella or cheddar)
1 egg (for coating)
Breadcrumbs (for coating)
Oil for frying (vegetable or sunflower oil recommended)
Preparing the Drumstick Filling
Begin by preparing the main components: chicken meat and mashed potatoes. Use a small knife to carefully remove the skin from the drumsticks. Set the bones aside, as you’ll reuse them for shaping the drumsticks later. Separate the meat from each drumstick, removing any cartilage or tendons.
Finely chop the chicken meat until it resembles ground meat. This step is essential for a smooth and uniform filling. If you want an extra fine texture, you can briefly pulse the chopped meat in a food processor, but avoid over-processing.
Place the chicken meat in a large mixing bowl. Add the mashed potatoes, egg, chopped parsley or coriander, chopped onion, garlic powder, salt, pepper, and shredded cheese if using. The mixture should be well-combined, cohesive, and soft but not too wet. If it’s too soft to shape, you can refrigerate it for 20–30 minutes or add a tablespoon of breadcrumbs to firm it up slightly.
Taste the mixture by frying a small spoonful in a pan. This allows you to adjust salt and seasoning before shaping the drumsticks.
Shaping the Drumsticks
Once the filling is seasoned and ready, it’s time to mold the drumsticks. Clean the reserved drumstick bones thoroughly, removing any remaining cartilage or fat. Dry them with a paper towel.
Take a generous scoop of the filling and shape it around the base of one of the bones, forming a teardrop or drumstick shape. The bone should stick out from the top like a handle. Press the filling firmly to ensure it stays together during cooking. Repeat with the remaining mixture and bones.
You should be able to make six stuffed drumsticks, one for each bone. If you have leftover filling, you can form croquette-style patties or balls and fry them as extras.
Place the shaped drumsticks on a tray and chill in the refrigerator for 20 minutes. Chilling helps them firm up and makes them easier to coat.
Coating the Drumsticks
For the coating, beat one egg in a shallow bowl. Place breadcrumbs in another shallow dish or plate.
Take each chilled drumstick and dip it into the beaten egg, ensuring it’s completely coated. Then roll it in breadcrumbs, pressing gently so the crumbs adhere evenly. Repeat with all drumsticks.
For an extra crispy finish, you can double-coat them by dipping in egg and breadcrumbs a second time.
If you’re preparing them in advance, you can place the breaded drumsticks on a tray, cover, and refrigerate for a few hours before frying. They can also be frozen at this stage and fried straight from frozen—just cook them a little longer on lower heat.
Frying the Stuffed Drumsticks
Heat enough oil in a deep skillet or frying pan to submerge at least half of the drumstick. Medium heat is ideal. Test the oil by dropping a breadcrumb into it—if it sizzles immediately, the oil is ready.
Fry the drumsticks in batches, turning them occasionally to ensure even browning on all sides. Avoid overcrowding the pan to maintain oil temperature.
Fry until the coating is golden and crisp, and the inside is heated through. Since the chicken meat is already cooked, you’re mainly aiming for a golden crust and thorough reheating.
Once fried, transfer the drumsticks to a plate lined with paper towels to drain excess oil.
Let them rest for a couple of minutes before serving.
Serving Suggestions
These crispy stuffed drumsticks are flavorful on their own but even better with dipping sauces. Consider serving them with:
Ketchup or spicy ketchup
Garlic yogurt sauce
Mayonnaise or garlic mayo
Chili sauce
Creamy ranch dip
They pair beautifully with fresh salads, coleslaw, pickled vegetables, or even rice or couscous as a full meal.
You can also serve them in a party platter with other finger foods like stuffed mushrooms, mini quiches, or puff pastry bites.
Storage and Reheating
If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a preheated oven at 180°C (350°F) for 10–15 minutes until heated through and crispy again. Avoid using the microwave as it can soften the coating.
For longer storage, freeze the shaped and breaded (but uncooked) drumsticks in a single layer on a tray, then transfer to a freezer bag. They’ll keep for up to a month. Fry straight from frozen over low-medium heat until fully golden and cooked through.
Tips and Variations
You can customize the filling depending on your taste or what you have on hand. Some ideas:
Add chopped cooked vegetables like carrots, peas, or bell peppers for texture and color
Use cooked rice or breadcrumbs in the filling to stretch the mixture
Add a small cube of cheese in the center of each drumstick for a melty surprise
Season with curry powder, paprika, or chili flakes for extra flavor
Swap the parsley with dill, thyme, or green onions
For a lighter version, you can bake the drumsticks instead of frying. Brush them lightly with oil and bake in a preheated oven at 200°C (400°F) for 20–25 minutes or until golden and crisp, turning halfway through.
You can also air-fry them at 180°C (356°F) for 15–18 minutes, lightly spraying with oil beforehand.
Why You’ll Love This Recipe
This recipe takes the classic appeal of crispy chicken and adds a comforting, savory twist with the potato-chicken filling. It looks fun, tastes satisfying, and works for any occasion.
It’s a smart way to use every part of the drumstick—both meat and bone—and repurpose simple ingredients into something delightful. If you’re cooking for kids or guests, the visual effect of a perfectly shaped stuffed drumstick makes for a fun surprise.
Even better, it’s budget-friendly, freezer-friendly, and open to endless variations depending on what’s available in your kitchen.
Conclusion
Stuffed chicken drumsticks are the perfect example of a humble ingredient transformed through creativity and technique. With tender filling, crispy coating, and the familiar drumstick presentation, they’re hard to resist. Serve them at gatherings, as part of a dinner spread, or even pack them in lunchboxes for something out of the ordinary.
Once you try them, you’ll find yourself coming back to this recipe again and again, playing with the flavors and making them your own.
Whether you’re looking to impress or just craving something crispy and hearty, these drumsticks will more than satisfy.