Mushroom Chicken — “Butterflied” Chicken Drums
These mushroom flavored chicken drums are so jam packed filled with flavor, people are going to be asking how you seasoned and made them!! Once you butterfly your drumsticks, you can never eat them normally again— this changes the entire leg and almost converts it into a large looking chicken wing (it takes a bit of patience, but SOOO worth it—- the seasonings get to the insides and the entire drum becomes this crispy and flavorful flat bite! I used mushroom seasonings I purchased from traders joes (umami seasoning) and from target— they’re both delicious. Even if you don’t like mushrooms, you’d love this seasoning. The baking powder is a must, as it helps crisp up the chicken. I served these butterflied mushroom drums up over a bed of rice and some fresh sliced cucumbers and it was AMAZING— the fam was loving each bite. If you try this, tag me! I love seeing your foodie photos (:
What you’ll need:
Servings: 4-6
8-10 large chicken drums
2 tsps garlic powder
2 tsps smoked paprika
3 tsps baking powder
3 tsps mushroom (umami) seasoning
sharp knife
kitchen shears (optional)
sweet chili sauce (optional for dipping)
Instructions:
*Make sure all protein/veggies are thoroughly washed and pat dry
Take one chicken drum at a time and carefully start to make a straight slits down the middle of the chicken drum exposing the chicken bone. Once the bone is exposed, start on one side of the bone and slice where the meat and the bone meet careful not to slice through the skin — do the same to the other side. Once both sides are disconnected from the bone, you’re left with a long “wing” that’s still connected to the bone. Continue until all chicken drums are “butterflied” .
*This part takes a lot of patience and a really sharp knife— use kitchen shears to help if needed. This will be so worth it, I promise!
Transfer all butterflied drums to a large mixing bowl and season with garlic powder, smoked paprika, baking powder, and mushroom seasoning. Add a pinch of salt and pepper here if you’d like and mix well to combine.
Place butterflied chicken drums in the air fryer in one even single layer spreading out the ”butterflied wings” aka chicken drums and airfry at 400F for about 15-20 minutes or until chicken is fully cooked, golden, and crispy. Cooking time will vary basked on how big chicken is and how many are being airfryed at the same time.
* Be sure to flip chicken drums halfway through cook time. Internal temp of cooked chicken should reach 165F with a meat thermometer before consumption.
*You can also BAKE these chicken drums in a preheated oven at 375F for about 30-40 minutes. Flip halfway through cooking time.
Transfer cooked chicken to a serving plate and serve with rice and cucumbers with sweet chili sauce, or over a fresh salad . ENJOY.
