Boneless cheese stuffed fried drumsticks

original post: http://greedygirlcooks.blogspot.com/2016/05/boneless-cheese-stuffed-fried-drumsticks.html

Ingredients

10 drumsticks

2 teaspoon Salt

½ teaspoon Black pepper

1 tablespoon Onion powder

2 teaspoon Paprika

1 tablespoon ground allspice

½ cup pepper jack

1 small onion

½ cup parmesan cheese

1 cup Corn starch

2 cups Flour

2 eggs

1 cup milk

Oil for deep frying

Greedy Tip: Even though in this post I used pre-cut drumstick I would advise against it. The ideal cut of meat to use would be leg quarters. Peel back the skin from the thigh and cut the joint removing the skinless thigh while keeping the skin in-tact to the leg. This leaves you with extra skin to cover and seal in the stuffing. If you use pre-cut drumsticks you will have some cheese escaping because there is not enough skin to cover the opening

Instructions

• Preheat the oil to 365 degrees
• In a bowl combine the shredded pepper jack cheese parmesan and shredded onion. Roll into 10 balls and freeze.
• Take each drumstick (either pre-cut drumsticks or the drumstick with the extra thigh skin) and cut the meat from around the cartilage at the joint.
• Using a sharp knife scrape along the bone to remove the meat pulling it down to the bottom of the drumstick. Make sure to cut away any connecting muscle.
• Once the meat is pulled all the way back use a chopping knife and cut the, long bone leaving just the bottom tip
• Roll back the meat and skin up to reshape the boneless drumstick. It will only have the bone at the very bottom still connected.
• Season the chicken with salt, black pepper, onion powder, allspice and paprika. Allow it to marinate for at least 20 minutes.
• Place a ball of cheese in each drumstick as far down as possible; make sure it’s not close to the opening If you have the drumstick with the extra thigh skin fold the skin over the opening, allowing it to touch the skin on the other side.
• Cut away any excess skin below where the two ends meet.
• Double dip the chicken by first dredging in flour then dipping in the egg/milk mixture, then back into the flour then back into the egg mixture and finally back into the flour make sure to seal the opening of the drumstick with this method (especially if your using precut drumsticks)
• Place in the hot oil and fry for 8 to 10 minutes until golden brown and crispy