Learn how to cook chicken drumsticks on the stove with a simple method that keeps them tender and juicy. Brown the seasoned drumsticks first, then add a little liquid, cover the pan, and cook them gently until done. They are ready in about 30 minutes.
I cook chicken legs this way regularly because my children love drumsticks, and this method is faster than baking them. You only need a large pan, a lid, and a few basic ingredients.
If you would rather cook them without adding liquid, try these Cast Iron Skillet Chicken Drumsticks. You might also like these tender Pan-Fried Chicken Thighs.
Ingredients: 3 + oil, salt & pepper | Prep Time: 5 minutes | Cook Time: 25 minutes | Servings: 6 | Difficulty: Easy
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- How to cook chicken drumsticks on the stove?
- Recipe ingredients
- What kind of pan to use?
- How to pan-fry chicken drumsticks?
- How long do chicken drumsticks take on the stove?
- Tips for cooking chicken legs in a pan
- How to store and reheat them
- What to serve with stovetop chicken drumsticks?
- Recipe
- How to Cook Chicken Drumsticks on the Stove
How to cook chicken drumsticks on the stove?
Brown the seasoned drumsticks in a little oil for 4-5 minutes per side. Add ½ cup of water, chicken stock, or beer, cover the pan, and cook on low heat for another 17-20 minutes, turning once. Check that the internal temperature has reached 165°F/74°C before serving.
Recipe ingredients
Chicken drumsticks: You will need six bone-in drumsticks weighing about 2 lbs/900 g altogether. You can cook up to eight pieces if they fit comfortably in your pan without overlapping.
- I leave the skin on because it browns well and adds flavor. You can remove it if you prefer, but the drumsticks will not brown in quite the same way.
Seasoning: I usually use chicken seasoning, salt, and black pepper. Lemon pepper, Cajun seasoning, Italian seasoning, or taco seasoning also work. Check whether a prepared seasoning already contains salt before adding any more.
- You can also use my Dry Rub for Chicken.
- You can make a simple seasoning mixture with salt, pepper, paprika, garlic powder, and dried herbs.
Liquid: You need ½ cup of liquid to finish cooking the drumsticks.
- Chicken stock adds flavor, while water is a simple choice.
- I often use beer, which gives the cooking juices a deeper flavor.
- If you use stock, choose a low-sodium variety or reduce the added salt.
See the recipe card for full information on ingredients and quantities.
What kind of pan to use?
Use a large skillet with a lid. My 12-inch cast-iron skillet works well, but a large nonstick frying pan is also suitable.
The drumsticks should lie in one layer and have enough room to be turned easily. If they are packed too tightly, they will release moisture and won't brown properly.
How to pan-fry chicken drumsticks?
Season: Pat the drumsticks dry with paper towels. Mix the seasoning, salt, and pepper, then rub the mixture all over the chicken.
Image 1: Heat the oil in a large pan over medium heat. Add the drumsticks in a single layer and brown them for 4-5 minutes per side. Turn them with tongs.
Image 2: Pour the water, stock, or beer into the pan. Cover with a tight-fitting lid and reduce the heat to medium-low or low. Cook gently for 10 minutes. Turn the drumsticks, cover the pan again, and cook for another 7-10 minutes.
Check the thickest drumstick with an instant-read thermometer without touching the bone. The internal temperature should be 165°F/74°C.
How long do chicken drumsticks take on the stove?
Medium-sized drumsticks take about 25 minutes: approximately 8-10 minutes for browning and another 17-20 minutes of covered cooking.
Very large drumsticks may need a few extra minutes.
Cooking time is only a guide, so check the internal temperature. If you don't have a meat thermometer, cut into the thickest drumstick next to the bone. The meat should be opaque, and the juices should run clear, with no raw or translucent areas.
Tips for cooking chicken legs in a pan
Dry the skin before seasoning it. Wet chicken will steam instead of browning.
Keep the heat at medium while browning. If the seasoning or skin darkens too quickly, reduce the heat. Turn the pan occasionally if one side of your stovetop burner is hotter than the other.
How to store and reheat them
Refrigerate leftover drumsticks in a covered container for up to three days.
Reheat them in a covered skillet over low heat with one or two tablespoons of water or stock. You can also reheat them in the oven or air fryer until piping hot.
Freeze the cooked drumsticks in an airtight container for up to three months. Defrost them overnight in the refrigerator before reheating.
What to serve with stovetop chicken drumsticks?
I often serve them with boiled potatoes or Garlic Parmesan Mashed Potatoes because the cooking juices are too good to waste. But they are also yummy with Cast-Iron Potatoes or German Potato Salad.
Rice or bread is great too, especially if you use stock or beer in the pan. For a lighter meal, serve the drumsticks with Cucumber and Yogurt Salad or another vegetable salad.
Do you like this recipe?
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How to Cook Chicken Drumsticks on the Stove
Equipment
- 1 large skillet or nonstick pan
Ingredients
- 6 chicken drumsticks about 2 lbs/ 900 g
- 3 teaspoons chicken seasoning Note 1
- ¼ teaspoon fine sea salt or Kosher Note 2
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ cup beer Note 3
Instructions
- Season: Pat the meat dry with paper towels. Add seasoning and rub well to coat all over.6 chicken drumsticks + 3 teaspoons chicken seasoning + ¼ teaspoon fine sea salt or Kosher + ¼ teaspoon ground black pepper
- Pan-fry: Heat the oil in a large pan on the stovetop. Cook the drumsticks for 4-5 minutes per side on medium heat. Use tongs to flip them.1 tablespoon olive oil
- Simmer drumsticks: Add liquid to the pan. Cover with a tight-fitting lid, turn the heat down to medium-low or low, and cook slowly for 10 minutes.½ cup beer or another liquid of choice
- Flip the drumsticks, cover again, and cook gently for 7 to 10 minutes or until cooked through (Note 4).
- Check: The internal temperature should be 165°F/ 74°C. If you don't have a meat thermometer, cut one drumstick near the bone. The flesh should be white and juicy; there should be no traces of pink left.
Notes
- Seasoning: Use your favorite brand. You can also try lemon pepper, Cajun, Italian, or Taco seasoning. You can stick to salt and pepper or add paprika, garlic powder, dried herbs, or other spices to the salt and pepper.
- Amount of salt: Use just a pinch if the chicken seasoning or the chicken stock (if using) already contains salt.
- Liquid: You can also use low-sodium chicken stock or water.
- The cooking time depends on the size of the drumsticks; if they are larger, you might want to add a few minutes to the cooking time. The best way to check is with a digital meat thermometer.
GR says
simple and effective! I wanted a quick bbq viba so I poured bbq sauce into my water. I suppose you could do that with tomato sauce, Asian, hot sauce etc
Adina says
This sounds great! Thank you for the feedback.
NANCY L VERHALEN says
I made this tonight and was very happy with how it turned. I've never made chicken this way before. The spices I used were garlic powder, onion powder, paprika, mrs. Dash and a little salt. I dried the legs off and sprinkled on the seasonings then browned the legs on each side on med-low. Meanwhile I took about 7 or 8 small yellow potatoes and cut them in half. I tucked the potatoes around the chicken legs and used a cup of chicken broth. I covered the pan(a large cast iron enamel pan) turning about halfway through cooking time. I let it cook on low for 30 minutes only because the legs were very large. When it was done I took the legs and potatoes out of the pan and made gravy with the juices. It turned out fantastic!
Adina says
That sounds like an amazing, complete one-pan meal. I am glad you liked it and took the time for the review. Thank you.
Gina says
Yum, I got so hungry just reading. Used your ideas and added sonw of my own. Simple and delicious!