Description
These Crispy Butterflied Chicken Drumsticks are perfectly seasoned and cooked to golden, crunchy perfection using either an air fryer or oven. Paired with a tangy and herby labneh sauce, this recipe brings a deliciously crispy texture and vibrant flavors, making it a satisfying and easy meal for any day of the week.
Ingredients
Chicken and Seasoning
- 3 Pounds Chicken Drumsticks (skin on)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
Herby Yogurt Sauce
- 1 Cup Labneh (or Greek yogurt)
- ¼ Cup Chives
- ¼ Cup Italian Parsley
- ½ Jalapeno (seeds removed)
- 1 Clove Garlic
- ½ Lemon (juice only)
- ½ Teaspoon Kosher Salt
Instructions
- Butterfly the Chicken: Using a sharp knife, cut down along one side of the bone of each drumstick, then make cuts on either side to open the meat flat, increasing surface area for cooking. Place all butterflied drumsticks in a large bowl and set aside.
- Season the Chicken: Drizzle olive oil over the chicken and sprinkle with paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Massage the seasoning thoroughly into the meat, ensuring it coats every part of the drumsticks.
- Cook in Air Fryer: Preheat the air fryer to 400°F. Arrange chicken in a single layer, skin side down. Cook for 10–12 minutes, then flip and cook an additional 10–13 minutes until the skin is golden and crispy and meat is cooked through.
- Cook in Oven: Preheat oven to 400°F and line a baking sheet. Arrange chicken evenly and roast for 18–20 minutes. Flip and roast another 17–20 minutes until skin is crisp and chicken is juicy and fully cooked.
- Prepare the Herby Yogurt Sauce: In a food processor or blender, combine labneh (or Greek yogurt), chives, parsley, jalapeño, garlic, lemon juice, and kosher salt. Blend until mostly smooth with some texture remaining. Adjust salt to taste.
- Serve: Plate the hot, crispy chicken drumsticks and serve with the tangy herb yogurt sauce on the side for dipping or drizzling.
Notes
- Butterflying the drumsticks increases surface area, resulting in crispier skin.
- Removing seeds from jalapeño reduces heat in the yogurt sauce; adjust to preference.
- Using labneh gives a thicker, creamier sauce; Greek yogurt is a good substitute.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- For extra crispiness, pat the chicken skin dry before seasoning.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
