I’ve done keto. While it wasn’t particularly the most pleasant experience for me, it did force me to be a little more creative in my cooking, and I wanted to pass along some tricks to you.
So, I put together this “chicken tenders and fries” recipe because no one should be without something crunchy and textured, even eating according to the ketogenic diet.
Shredded coconut makes a great crunchy coating for chicken. The trick is getting the coconut to stick without using flour, eggs, or dairy.
Enter coconut milk. Coating the chicken in coconut milk serves not only as a dairy/egg-free way to ensure that the coconut evenly coats the chicken, but it also keeps the chicken moist, and gives the chicken a sweetness that balances out the spice and smokiness of the peppers.
All in all, this chicken is a great way to get some crunch in while packing a delicious flavor punch. Enjoy!
Keto Coconut Chicken Drumsticks
Ingredients
Spice Rub
- 1/2 tbsp garlic powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp onion powder
- 2 tsp cumin
- 2 tsp coriander
- 1/2-1 tsp cayenne pepper
- 2 tbsp lime zest
- 1/2 tbsp salt
For the Coating
- 1 can coconut milk
- 1 1/2 cup shredded coconut unsweetened
- 6-7 chicken drumsticks containing skin
Instructions
- Mix spices together. Combine half to three-quarters of spice with the shredded coconut.
- Empty can of coconut milk into a bowl and stir until mixed completely. Dip each drumstick into the coconut milk to coat. Be sure to let all excess milk drop from the drumstick before rolling to coat in the coconut mixture - otherwise you run the risk of the coconut becoming wet and clumpy, which will make it difficult to stick on the chicken.
- Place drumsticks on baking sheet and bake at 350 degrees for 30-45 minutes, or until chicken is cooked through. Serve with vegetables (pictured here, cauliflower rice, brussels sprouts, and turnip fries, seasoned with the same seasoning)
