Free-Range Chicken Drumsticks 420g

Creedy Carver Free-Range Chicken Drumsticks 420g

Treat yourself to superior poultry with our Creedy Carver Free-Range Chicken Drumsticks 420g, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.

Cut from the bottom of the animal’s leg, drumsticks have a little more fat than breast meat. This helps to prevent the drumsticks drying out during cooking, as the melting fat spreads through the meat, basting it.

Contains 6 drumsticks approx 420g

Why Choose Free-Range Chicken?

• Free-Range Welfare: Raised outdoors in Devon for natural growth.
• Superior Texture & Flavour: Plump, juicy meat with rich depth.
• Hand Trimmed: Prepared by master butchers for immediate cooking.
• Fresh Delivery: Vacuum-sealed and shipped chilled directly to your kitchen.

Weight: 420g pack of 6 drums

Packaging: Vacuum-sealed, chilled

Origin: Devon, UK (Creedy Carver)

Storage: Keep refrigerated below 4°C. Perfect for Freezing. 

Delivery: Mainland UK only. Additional charges may apply to Highlands and IOW. Poultry shipped direct to you from Creedy Carver via Primrose Herd at the end of the week.

👨🍳 Chef’s Tip: Ultimate Golden & Crispy Fried Chicken Drumsticks

Chicken drumsticks are built for frying—the dark meat stays juicy under high heat, while the surrounding skin turns irresistibly crunchy. The secret to achieving shatteringly crisp, restaurant-quality drumsticks comes down to two pro techniques: a cornflour-boosted flour mix and creating 'crags' with buttermilk before frying.

1. The Buttermilk Soak: Marinate your drumsticks in seasoned buttermilk (with sea salt, smoked paprika, garlic powder, and cayenne) in the fridge for at least 4 to 12 hours. The lactic acid gently tenderises the meat, keeps it succulent right to the bone, and helps the dry coating stick.

2. The Secret Flour Ratio: For an extra-crunchy crust that doesn't go soggy, mix 75% plain flour with 25% cornflour (cornstarch). Cornflour stops gluten from forming in the batter, giving you a lighter, crispier bite. Season the flour mix heavily—if your flour tastes bland, your fried chicken will too!

3. Drizzle to Create Crags: Before dredging, drizzle 2–3 tablespoons of the buttermilk marinade straight into your flour mixture and rub it in with your fingertips. This creates small clumps or "shags" in the flour, which stick to the drumsticks and turn into those delicious, extra-crispy nooks and crannies when fried.

4. Control the Temperature: Drumsticks are thick, so frying at too high a heat will burn the outside while leaving the meat raw near the bone. Heat vegetable or sunflower oil to 160°C–170°C. Fry the drumsticks in batches for 12 to 14 minutes, turning occasionally until the internal temperature reaches 75°C at the thickest part.

5. Cool on a Wire Rack: Never rest freshly fried chicken on paper towels—it traps steam underneath and turns the coating soggy. Transfer the drumsticks straight onto a wire rack over a baking tray, sprinkle lightly with fine sea salt while hot, and let them rest for 5 minutes before tucking in.