Creamy Chicken Drumstick (Coxa Creme)

Remove the skin from the chicken drumsticks and set them aside in a container.

Season the drumsticks with olive oil, garlic powder, lemon pepper, crushed red pepper flakes, oregano, sweet paprika, bay leaves, salt, black pepper, and thyme. Mix well and let marinate in the refrigerator for 20 minutes.

Peel the carrot and potatoes.

In a tall pot, sear the seasoned drumsticks in olive oil. Add the potato, carrot, celery, and onion. Cover with water and cook for 30 minutes.

Remove the potatoes from the pot, mash them, and set aside.

Remove the chicken, shredding it while removing bones and cartilage, keeping the main central bone intact.

Mix the shredded chicken with the mashed potato, mozzarella, Edam/Gouda-style cheese, and parsley. Adjust seasonings.

Mold the mixture back around the chicken bone to form the drumstick shape.

Bread the molded drumsticks by dredging them in all-purpose flour, beaten egg, and then Panko breadcrumbs.

Fry in hot oil until golden brown. Serve hot.