Juicy, crunchy chicken drumsticks that are keto-compliant!
Ingredients
Spice Rub
1/2tbspgarlic powder
1/2tbspsmoked paprika
1/2tbsponion powder
2tspcumin
2tspcoriander
1/2-1tspcayenne pepper
2tbsplime zest
1/2tbspsalt
For the Coating
1can coconut milk
1 1/2cupshredded coconutunsweetened
6-7chicken drumstickscontaining 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)