Crunchy keto chicken drumsticks with coleslaw
Turn chicken up a notch with this crunchy coating spiced with hot, flavorful Jamaican jerk seasoning. Perfect for drumsticks or wings. It’s so tasty you will never know it’s keto and gluten-free. But it is. And so is the coleslaw, so dig in!
Ingredients
- 2 lbs chicken drumsticks
- ½ cup sour cream or Greek yogurt
- 2 tbsp olive oil
- 2 tbsp jerk seasoning
- 1 tsp salt
- 5 oz. pork rinds
- 3 oz. unsweetened shredded coconut
- 4 tbsp olive oil
Coleslaw
- 1 lb green cabbage
- 1 cup mayonnaise
- salt and pepper
Instructions
-
Preheat the oven to 350°F (175°C).
-
Mix together a marinade of jerk seasoning, salt and sour cream.
-
Pour into a big plastic bag with the drumsticks. Do not remove the skin!
-
Shake thoroughly and let marinate for 15 minutes.
-
Remove the drumsticks from the bag. Discard the bag with the marinade.
-
Put the drumsticks in a new, clean bag.
-
Blend pork rinds into fine crumbs in a blender or food processor. Add coconut flakes and blend for a few more seconds.
-
Pour the crumbs into a new, clean bag with the marinated chicken and shake vigorously.
-
Place the drumsticks in a greased baking dish, preferably on a roasting rack. A broiler pan is another good option.
-
Drizzle olive oil over the chicken. Bake in oven for 40–45 minutes or until the chicken is thoroughly cooked.
-
Turn the drumsticks after half the time. If the breading has already turned a nice color, lower the heat. The coconut flakes are heat sensitive.
-
Meanwhile, make your cole slaw. Shred the cabbage finely with a sharp knife, mandolin or the slicing blade in a food processor.
-
Place the cabbage in a bowl and add salt, pepper and mayonnaise. Mix well and let sit for 10 minutes.
Nutrition
Net carbs: 2 % (7 g)
Fiber: 6 g
Fat: 78 % (113 g)
Protein: 20 % (67 g)
kcal: 1340