Mock Chicken Legs

If you’ve never eaten mock chicken legs, you’re in for a treat! When I first saw this offbeat recipe, I thought someone created it to persuade children to eat dinner. In reality, it’s a popular retro recipe that came about during the Great Depression.

Resourceful midwestern home cooks created mock chicken not for whimsy but to make more food from less. The recipe is simple: ground or chopped meat mixed up with eggs and crumbs, like that other budget standby called meat loaf. The twist? The meat gets molded around a stick, breaded and fried, and resembles succulent, crispy fried chicken.

For modern eaters accustomed to eating chicken for dinner any night, this might seem oddly elaborate. But in the 30s and 40s, chicken was much rarer than it is today. Birds were far smaller, yielding less meat, and farmers were reluctant to butcher chickens that kept busy laying eggs. In cities, it was difficult to procure poultry.

Ask a senior family member about mock chicken, and expect a wave of nostalgic enthusiasm. We might not need to craft make-believe drumsticks these days, but you’ll still want to make them: Kids love this dish!

Ingredients for Mock Chicken Legs

• Egg: Room-temperature eggs will mix with the meat more thoroughly. You’ll also need an egg to help the crumb coating stick.
• Cornflake crumbs: As when making meatballs, cornflake crumbs help bind the meat mixture together. They also make for a more tender texture, absorbing the moisture the meat releases as it cooks. Crush the cornflakes before adding them to the meat mixture. Cornflake crumbs also create the crunchy coating on the outside.
• Milk: Use your favorite kind of milk for the meat mixture, whether that’s skim, whole or nondairy. (Just make sure not to use anything flavored or sweetened.) You’ll also need some to help adhere the coating.
• Green pepper: Finely chopped green pepper adds a subtle crunch and fresh flavor to the meat mixture.
• Salt: The seasoning couldn’t be simpler here: plain old table salt.
• Ground pork and ground veal: Mock chicken legs aren’t just faux legs—they’re faux chicken! We like to use a mixture of pork and veal, which is super flavorful, mild and slightly sweet. Adding veal makes the mock chicken legs recipe lighter and more tender. That said, you can use only pork if desired.
• Popsicle sticks: The sticks act as the faux bone for these drumsticks. Press the meat around the sticks, similar to making a kabob.
• Oil for frying: The best oils for frying are ones with a high smoke point, such as canola, peanut or safflower.

Directions

Step 1: Make the meat mixture

In a large bowl, combine the egg, cornflake crumbs, milk, green pepper and salt. Crumble the ground meats over the mixture. Use your hands or a wooden spoon to mix well.

Step 2: Shape into drumsticks

Shape a 1/4 cupful of meat mixture around a Popsicle stick to resemble a 3-inch log. Repeat until you’ve used up all the meat mixture.

Step 3: Cover in breading

In a shallow bowl, whisk the egg and milk together. Place the cornflake crumbs in another shallow bowl. Holding each leg by the stick, coat both sides of the meat log with crumbs, then dip into the egg mixture.

Finish with a second coating of crumbs. Place on a plate and let stand for five minutes. Meanwhile, preheat the oven to 350°F.

Editor’s Tip: This technique is called “double breading.” It creates a thicker layer of crumbs on the exterior of the meat.

Step 4: Fry the drumsticks

In an electric skillet, heat 1/4 inch of oil to 375°. Fry the legs, a few at a time, for one minute on each side or until golden brown. Drain on paper towels.

Editor’s Tip: One pro tip for deep-frying at home is to avoid overcrowding the oil. Putting too much food in at once will cause the oil temperature to drop, resulting in sad, soggy breading.

Step 5: Bake

Arrange the legs on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15 to 20 minutes.

Editor’s Tip: It’s easier to thoroughly cook the meat in the oven. By the time the center cooks in the deep fryer, the crumb coating is burnt.

Mock Chicken Leg Variations

• Change the meat: You can use ground chicken, turkey or pork here—or any mixture of those meats. Dark poultry meat will have more moisture. Avoid ground beef, which is a bit too oily for this recipe.
• Choose another crumb: Any bread crumb alternative works, from crushed crackers to panko crumbs. Use gluten-free bread crumbs and you have an easy gluten-free dinner.
• Spice it up: You can jazz up the spices inside the meat. A dash of paprika, garlic powder, pepper or cayenne would add flavor without distracting from the faux drumstick vibe.

How to Store Mock Chicken Legs

Store leftover mock chicken legs in an airtight container in the refrigerator for up to four days. The breading may get softer as they sit, but you can crisp it back up when you reheat them.

Can you freeze mock chicken legs?

Yes, this mock chicken legs recipe freezes well. You can freeze them cooked or uncooked. To freeze cooked mock chicken, prepare the recipe as written. Allow the cooked legs to cool completely, then spread them across a baking sheet lined with waxed paper. Freeze them until solid, then transfer the drumsticks to a freezer bag or airtight container.

To freeze uncooked mock chicken, follow the recipe through Step 3. After letting the breaded chicken sit, arrange it across a lined baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. Cooked or raw mock chicken legs will last up to three months in the freezer. Defrost them in the refrigerator before reheating or cooking.

How do you reheat mock chicken legs?

Reheat mock chicken legs in the oven to crisp the coating. Heat the oven to 350°. Set a rack over a baking sheet, and arrange the chicken legs on the rack. Pour a few tablespoons of water or broth into the sheet pan. The liquid will evaporate as the chicken heats up, helping infuse it with moisture. Bake until hot and crisp, about 15 to 20 minutes.

Mock Chicken Leg Tips

Do you need to deep-fry mock chicken legs?

While deep-frying mock chicken legs is sure to impart a crunchy exterior, it’s not essential. Save time by pan-frying the legs until browned, then bake. Or, make things extra easy and put the chicken legs directly into the oven. Add about 5 to 10 minutes to the cooking time. If you want extra-crispy drumsticks, bake them on a rack set on the baking sheet.

What can you serve with mock chicken legs?

Though they look like something you’d buy at the state fair, mock chicken legs are a wholesome main course. Like real chicken, they match with any vegetable side dish, from a fresh green salad to crunchy green beans. Or, lean in to the cozy vibes and pair them with a comfort food side, like mashed potatoes or creamed corn.