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How to Cook Chicken Drumstick Relleno

Chicken drumstick relleno is a Filipino-style stuffed chicken dish made by deboning drumsticks, refilling them with a savory meat mixture, and frying until golden and crisp.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken drumstick relleno, chicken recipe, fried chicken, fried chicken drumsticks
Servings: 6 pcs
Calories: 240kcal
Author: Manny

Ingredients

  • 6 pcs chicken legs
  • 1/4 kilo ground pork
  • 2 slices sweet ham
  • 2 pcs frankfurters or sausage
  • 2 pcs eggs
  • 1 pc onion finely chopped
  • 2 tsp. pickle relish
  • 2 Tbsp. flour
  • 1 tsp. granulated seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. bread crumbs
  • 1 pc egg beaten

Instructions

How to Cook Chicken Drumstick Relleno

  • Wash chicken legs in running water, clean and drain. Carefully push down skin to the end of the bone. Try not to tear the skin.
  • Scrape meat from bone. Season skin with little salt and granulated seasoning. Set aside.
  • Grind or mince the chicken meat, ham and sausage and mix with ground pork, pickle relish, onion, eggs and flour. Season with granulated seasoning, salt and pepper.
  • Pack well mixed ingredients around the drumstick bone with skin holding it. If the skin is torn, wrap with sinsal (or caul fat).
  • Dip in beaten egg, then roll on bread crumbs. Fry in deep, hot cooking oil until golden brown. Serve with catsup.

Notes

Cooking Tips:

Keep the Skin Intact

When deboning, gently push the meat downward instead of pulling to avoid tearing the skin. The whole skin acts as the natural casing that holds the filling together. If it rips, patch it with caul fat to keep the drumstick’s perfect shape.

Balance the Filling

Don’t overpack the stuffing—too much mixture can cause the skin to burst during frying. Make sure the filling is compact but still has room to expand slightly as it cooks. A well-balanced stuffing keeps the drumstick juicy and flavorful inside.

Control the Oil Temperature

Maintain medium-high heat when frying to ensure even cooking and a crisp, golden crust. If the oil is too hot, the coating will brown too fast while the inside stays undercooked. Too low, and the relleno absorbs oil and turns greasy instead of crunchy.