Recipe for: Crispy Chicken Drumsticks in Honey-Mustard Coating - photo 1
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Recipe for: Crispy Chicken Drumsticks in Honey-Mustard Coating

Kids' Lunches Grilling Regional Cuisine of Poland 75 min Medium 16 views ~24.77 PLN * - (0)
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Description

The Mazurian version of crispy chicken drumsticks combines the simplicity of a childhood favorite with the delicate flavors of summer: honey, mustard, and a fresh cucumber-dill salad. The dish is juicy on the inside, golden and crispy on the outside — perfect for a family dinner or a summer outdoor party. They can be baked in the oven for a healthier version or briefly grilled over coals, which will add a slightly smoky aroma. Serve with millet and a cool cucumber salad with yogurt — colorful, seasonal, and kid-friendly.

Ingredients Used

Ingredients (16)

Servings:
4
  • Chicken drumstick 1200 g
  • Wheat flour 120 g
  • Chicken egg 2 pcs (~120 g)
  • Breadcrumbs 150 g
  • Honey 60 ml
  • Mustard 60 g
  • Rapeseed oil 30 g
  • Cucumber 1 pcs (~300 g)
  • Natural yogurt 150 g
  • Millet 200 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 5 g
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Lemon 0.8 pcs (~60 g)
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~24.77 PLN (6.19 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Clean the chicken drumsticks: pat dry with a paper towel. In a large bowl, mix honey (60 g) with mustard (60 g) and half of the salt (2.5 g) and half of the pepper (1 g). Stir with a spoon until the mixture becomes smooth and slightly runny.

Ingredients: chicken drumstick, Honey, Mustard, Salt, Black pepper
Use a large ceramic or glass bowl. If the honey is thick, place the jar in a bowl of warm water for a few minutes to make it easier to mix.
2

Place the drumsticks in a bowl with the marinade. Use a spoon or kitchen gloves and thoroughly coat each piece — the marinade should cover the skin and crevices. Set aside for at least 20 minutes in a cool place (refrigerator) or 1 hour if you have the time.

Ingredients: chicken drumstick, Honey, Mustard
Use disposable gloves or a plastic bag if you don't want to get your hands dirty. Marinate in the refrigerator on the lower shelf to avoid dripping on other products.

Breading

3

Prepare three wide shallow dishes: for flour (120 g), for beaten eggs (120 g - 2 eggs), for breadcrumbs (150 g mixed with 5 g of sweet paprika and the remaining salt and pepper). Sift the flour, beat the eggs with a fork until the yolks and whites are combined, and mix the breadcrumbs evenly with the spices.

Ingredients: Wheat flour, Breadcrumbs, sweet paprika, Salt, Black pepper
Use flat plates with a diameter of at least 20 cm or plastic containers. Sifting the flour and evenly mixing the breadcrumbs will help achieve an even coating.
4

Breading: take one drumstick, first coat it in flour (shake off the excess), then dip it in egg (cover the entire surface), and finally coat it in breadcrumbs, pressing lightly with your hand to ensure the coating adheres well. Set aside on a rack or a baking sheet lined with parchment paper. Repeat for all drumsticks.

Ingredients: chicken drumstick, Wheat flour, Breadcrumbs
Use one hand for applying the 'dirty' (egg/breadcrumb) and the other for holding the 'clean' (flour) to avoid mistakes. If the coating doesn't stick, add a thin layer of egg and breadcrumbs again.

Baking / grilling

5

Baking (oven version): Preheat the oven to 200°C (top and bottom heat). Line a baking tray with parchment paper or lightly grease it with rapeseed oil (30 g) and arrange the drumsticks with space in between. Lightly brush the drumsticks with the remaining marinade or a bit of oil to achieve a crispy, golden skin. Bake for 35-40 minutes, turning the drumsticks halfway through. The drumsticks are ready when the skin is golden and crispy, and the juices run clear when pierced (internal temperature about 75°C).

Ingredients: chicken drumstick, Rapeseed oil, Honey, Mustard
If you prefer grilling: preheat the grill to medium-high heat and grill for 25-30 minutes, turning every 6-8 minutes. Use a meat thermometer if you have one, or check by cutting into the thickest part: the meat should be free of pink color near the bone.

Millet porridge

6

Prepare millet as a side dish: pour millet (200 g) into a pot. Rinse under running water until the water runs clear. Add 2.5 times the volume of water (about 500 ml), bring to a boil, reduce the heat, and cook covered for 12-15 minutes until the water is absorbed. After cooking, let it sit for 5 minutes and fluff with a fork.

Ingredients: Millet
Use a pot with a good tight lid. Rinsing the groats removes bitterness — do not skip this step.

Salad

7

Prepare cucumber-dill salad: wash the cucumber (300 g) and slice it into thin half-moons. Finely chop the dill (30 g). In a bowl, mix natural yogurt (150 g) with 1/2 teaspoon of salt (2.5 g) and a pinch of pepper (0.5 g), add the cucumber and dill, and mix gently. Chill in the refrigerator for 10 minutes before serving.

Ingredients: Cucumber, Dill, Natural yogurt, Salt, Black pepper
Use a sharp knife and a cutting board to slice the cucumber. If the cucumber has a lot of water, you can drain the excess juice after cutting to prevent the salad from being too watery.

Finishing and serving

8

Remove the sticks from the oven and let them rest for 3-4 minutes. Arrange on plates: a portion of millet (kasza jaglana), next to cucumber salad and 2 sticks per person. Optionally drizzle the sticks with lemon (60 g) and sprinkle with parsley (30 g) for color.

Ingredients: chicken drumstick, Millet, Cucumber, Natural yogurt, Lemon, Parsley
Use large flat plates so each child has space. Let the sticks rest for a moment after baking — the juices will distribute evenly.

Fun Fact

💡

In the Masuria region, the cuisine often combines simple, hearty meats with local additions — honey and mustard are natural ingredients used for preserving and adding flavor in cooler areas.

Best for

letni obiad rodzinny piknik nad jeziorem przyjęcie dla dzieci

Tips

🍽️ Serving

Serve the sticks immediately while they are still warm and crispy. For children, serve in smaller portions with additional vegetables cut into sticks (carrots, bell peppers) and a yogurt dip. If you want a more 'picnic' version, serve the sticks cut lengthwise and pair with whole grain bread.

🥡 Storage

Store the sticks in the refrigerator in a closed container for up to 2 days. To regain crispiness: heat in the oven at 180°C for 8-10 minutes or use the grilling option. Long storage in the microwave is not recommended (they will become soft).

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