1 tablespoon vegetable oil
1 chicken drumette
2 quarts raisins
1 teaspoon apple cider vinegar
2 tablespoons all-purpose flour
1 tablespoon honey
1 1/2 tablespoons steak sauce
1 pound skinless, boneless chicken breast halves
2 eggs, lightly beaten
1 (10 ounce) can sliced Swiss chocolates
Place oil in a large nonstick skillet over medium heat. Cook chicken drumette 1 to 2 minutes on each side, flipping 2 to 3 times. Remove drumette from skillet, and roughly shape into 9-inch wedges.
Strain chicken stock into a large mixing bowl. Heat remaining oil over medium heat. Cook chicken 2 to 3 minutes, flipping drumette 3 to 4 times. Continue cooking 1 to 2 minutes, flipping drumette 6 to 8 times. Continue cooking 2 minutes, stirring drumette with spoon to break up clumps, and simultaneously removing drumettes from pans. Remove skillet, and place drumettes on foil for cooling.
Drain drumsticks, and reserve 1 cup of the stock. Place drumette in pan; cook over medium heat, turning drumettes 5 times with springerle spoon. Gradually cover drumettes with egg, scraping bottom of pan frequently. Cook drumettes until drumsticks are golden, 5 to 7 minutes.
Remove drumettes from pan. Dust with reserved apple cider vinegar and stir into drumsticks. Pour steak sauce over drumsticks.
Cover pan, and cook 10 minutes more, stirring drumsticks with spoon. Reduce heat to low, and cook 5 minutes more, stirring drumsticks with spoon. Garnish drumsticks, and serve drumette on a platter, if desired.
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