Cajun Chicken Drumsticks

After I came back from my holiday, I ask my youngest son what did he cook when I was away, he told me he cook Cajun chicken. As I don’t really cook a lot of western food, I’m not that familiar with the spices. Since he like Cajun seasoning, I decided to look up recipe on the internet and experiment with it. I came across this recipe online, which is very simple and easy, this is an ideal recipe when you need something quick that requires little to zero preparation, in fact, 5 minutes of preparation time is all that you need to make these crispy Cajun Chicken Drumsticks. This recipe is always popular with my boys.


1.2 kg drumsticks (about 6 to 7 drumsticks)

1/2 teaspoon pink Himalayan salt

30g butter

Cajun seasoning:

1 teaspoon pink Himalayan salt

2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon white pepper


Wash and drain dry the chicken drumsticks then rub 1/2 teaspoon salt all over the drumsticks

Stir together all the spices for cajun seasoning in a plate and mix well.

Preheat oven to 190°C Grill setting

Line a baking tray with baking paper

Rub the chicken with the cajun seasoning all over. Leave the meaty side with

skin facing up.

Put about 5g of butter on the top of each drumstick, on the part that is most

meaty. The butter will melt all over the meat and skin, keeping the meat juicy

and and make the skin crispy.

Grill for 15 minutes in the oven, then turn the chicken over and grill for

another 10min or till golden brown and cooked.

Serve immediately.


Gefuellte Haehnchenschenkel 徳式酿鸡腿饭 

This is a very simple and yummy one dish meal.  It is also perfect if you have a bowl of left over cooked rice from last meal, recycle it and stuff into the chicken and roast it – and you got another meal ready in 45mins!


2 chicken whole leg, skin on

1 slices cheddar cheese


1 tbsp olive oil

1 tsp salt

1 tsp chili powder

1/2 tsp pepper
Rice Stuffing(mix well):

250g cooked rice

2 tbsp fresh chopped parsley or 1/2 tablespoons dried parsley

1/4 teaspoon salt

1/8 teaspoon pepper

Oven Method:

Rub chicken whole legs with marinade and marinate for at least 1 hour

Place the rice mixture under chicken skin

roast in a preheated oven at 180C for 25 minutes
Cover with 1/2 piece of Cheddar cheese and roast until golden brown and cheese melted. Remove and serve immediately

Air fryer method:

180C for 30-40 mins (depending on the size of your chicken) until cooked and golden brown

Cover with cheddar cheese and cook for another 5 mins. Remove and serve.

Buffalo Air Fryer Method:

180°C / Roast / 30 min