Oven Fried Chicken Drumsticks
I am continuing to explore various ways to prepare chicken drumsticks. I prefer eating pastured organic chicken that is allowed to roam and eat things other than corn feed. The omega-3 fatty acids of these chickens are much better than conventional and to me the meat is a firmer texture. However, pastured chicken is also more expensive, so I have been leaning to drumsticks which are often 1/3 the price of chicken breasts. Drumsticks are fun to eat and great for lunchboxes. Thus far I’ve tried bacon wrapped chicken and dry rub drumsticks, but what I’ve really been craving is crunchy fried chicken, and of course, I’m not planning on heating up vats of oil to fry. The following recipe uses almond flour and coconut flakes to make a crisp crust that cooks up in the oven and is wonderfully gluten free. You can spice it however you like, with tarragon, chili powder, curry, it’s all good. I like to serve this with mashed sweet potato and a green salad. You can use this coating and method for chicken breasts, cutlets (nuggets) and other parts as well, just adjust the baking time.
Oven Fried Chicken Drumsticks
1 package (about 2 pounds) drumsticks
1 cup almond meal
1/3 cup dessicated coconut, crushed
1/2 t cayenne pepper
1/2 t garlic powder
salt to taste
1 egg, beaten
dash tobasco
Preheat the oven to 350 degrees and prepare a pan by coating with cooking spray. In one rimmed plate, beat the egg with tobasco if desired. In another plate, combine the almond meal, coconut, and dry spices. Take a drumstick and dip it in the egg, letting the excess runoff, then roll in the almond meal mixture. It’s best to use one hand for the egg and the other for the almond meal to avoid coating your fingers completely. Place the coated drumsticks on the prepared baking sheet. Bake until cooked through and juices run clear when piercing, about 35-40 minutes.
shared at $5 Dinners, Pennywise Platter, Food Renegade, Grocery Cart Challenge, Ultimate Recipe Swap, and Tempt My Tummy Tuesday
This sounds delicious. I hate frying chicken (love the taste though) – can’t wait to try this.
Hi! I pop in form time to time to your blog as a subscriber through my yahoo page and I just wanted to write you a quick note on how much I am loving your blog! You seem to have a real no-nonsense spirit I enjoy. While I’ve only tried a couple recipes so far they were really good and not complicated. A BIG plus in my book. Also pretty healthy and budget conscious. A big plus, PLUS. And I don’t find myself in Wholefoods looking up something totally obscure or spending hours on them. A triple plus.
Your baked oatmeal is a favorite, reheat-able breakfast for me. Even my husband likes it as something he can grab and eat at work and he’s not usually an oatmeal fan.
I do happen to have dessicated coconut on hand and a grocer nearby has had chicken legs as $.49/lb so I think I’ll be trying this out very soon! Thank you!!
Mrs. Cote, thanks so much for your comment. I can’t tell you how much it means to me to hear from readers. Hope you like the chicken legs.
Hi Christy, hope you like this. I don’t think I’ve every deep fried anything (too much cleanup hassle).
This looks great. I’m still looking for a good fried chicken recipe. I will give it a try. Please join me this Thursday for my Tasty Traditions meme.
Hi Nikki, this has become my go-to recipe for fried chicken. I don’t like heating up the big pan of oil on the stove. Will drop by.