Cooking guide
Chicken – Drumstick – Searing/Pan-Frying
This guide shows how to cook drumstick by searing/pan-frying. The times and temperatures below are the published figures for this cut, and they are a sensible starting point for planning your meal. Your own weight, thickness and equipment will move the time up or down, so the calculator is the quickest way to adjust them.
Times and temperatures
- Total cooking time
- 18 minutes
- Time per side
- 9 minutes
- Cooking temperature
- 175°C (350°F)
Tip: Brown all sides evenly, then reduce heat to finish.
How to cook it
Brown the meat on every side in a hot, lightly oiled pan, then lower the heat to finish cooking through. Cover loosely if the outside is colouring faster than the middle is cooking.
Take the drumstick out of the fridge about thirty minutes before cooking if you can, pat it dry and season it just before it goes on the heat. When the time is nearly up, check the thickest part with a thermometer. Then rest the meat for several minutes under loose foil so the juices settle before you carve or serve.
Food safety
Always use a clean food thermometer in the thickest part of the meat, away from bone. Chicken and pork must be cooked right through, with no pink meat and clear juices. Wash your hands, boards and knives after handling raw meat, and never wash raw chicken, as splashing spreads bacteria. Leftovers should cool quickly, go in the fridge within two hours and be eaten within two days.
Open the calculator for this cutRelated guides
- Chicken – Whole Chicken – Roasting
- Chicken – Whole Chicken – Baking
- Chicken – Whole Chicken – Grilling
- Chicken – Breast (Bone-In, Skin-On) – Roasting
- Chicken – Thigh (Bone-In, Skin-On) – Air Frying
- Beef – Brisket – Slow Cook – Very Tender (Pull-Apart)
- Beef – Ribeye Steak – Frying – Medium-Rare
- Beef – Sirloin Steak – Grilling – Medium-Well