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Peg Leg Preparation Guidelines

These best as baked or roasted items. Season to taste, pan sear, or browned briefly, then pan roasted standing up at 350 degrees for about 1 hour and 15 minutes.

The key is keeping the product moist to provide “fall off the bone” tenderness for the consumer.

Plated these work as appetizers or small plates with a base of rice, mashed potatoes, polenta, baked beans, grains, etc. Complete with any sauce you can dream of, to lightly glaze and finish. The sell feature is to plate these standing up so the visual is different, clean & easy for the customer to hold. Nothing messy about them.

In large production operations, these would be handled on sheet pans, pre-roasted, and ready to heat, serve and sauce.

Peg Legs provide a more detailed look of the extended bone, an important factor to the look and overall eye appeal of the product.

Peg Legs are great pre-roasted, chilled overnight, then dredged in seasoned flour, or breading, then deep-fried for a crispy, fried exterior in just 1:30 minutes. For a fast efficient kitchen turn, cook the Peg Legs a day ahead, chill overnight, egg wash & bread as prep work. This version can now be easily worked into a fast paced menu application.

Peg Legs can now be finished to order in 90 seconds, providing an extremely juicy, flavorful, tender chicken with a crispy exterior. Serve as is or finish with and sauce you’d like.

These best as baked or roasted items. Season to taste, pan sear, or browned briefly, then pan roasted standing up at 350 degrees for about 1 hour and 15 minutes.

The key is keeping the product moist to provide “fall off the bone” tenderness for the consumer.

Plated these work as appetizers or small plates with a base of rice, mashed potatoes, polenta, baked beans, grains, etc. Complete with any sauce you can dream of, to lightly glaze and finish. The sell feature is to plate these standing up so the visual is different, clean & easy for the customer to hold. Nothing messy about them.

In large production operations, these would be handled on sheet pans, pre-roasted, and ready to heat, serve and sauce.

Peg Legs provide a more detailed look of the extended bone, an important factor to the look and overall eye appeal of the product.

Peg Legs are great pre-roasted, chilled overnight, then dredged in seasoned flour, or breading, then deep-fried for a crispy, fried exterior in just 1:30 minutes. For a fast efficient kitchen turn, cook the Peg Legs a day ahead, chill overnight, egg wash & bread as prep work. This version can now be easily worked into a fast paced menu application.

Peg Legs can now be finished to order in 90 seconds, providing an extremely juicy, flavorful, tender chicken with a crispy exterior. Serve as is or finish with and sauce you’d like.