I’m a big fan of chicken drumsticks. I typically grill them, but as the temperature drops and the snow starts to fly I’m not as excited to go outside for cooking. So to substitute for the lack of a nice grilled flavor I was looking for something new. For that reason I came up with this coconut coated recipe.
It’s rather simple and straightforward so the cooking time is quick and easy. I highly recommend this for your next night of making chicken in the house.
Coconut Chicken Legs
Ingredients
- 1/4 cup Coconut Flour
- 1/8 cup Coconut Flakes
- 1/8 cup Tapioca Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Rubbed Sage
- 1/2 tsp Dried Parsley
- 1/4 tsp Garlic Powder
- 6 Chicken Drumsticks
- 1/2 cup Coconut Milk
- 3 tbsp Coconut Oil
Instructions
- Mix together all of the dry ingredients in a medium sized bowl.
- Cut the skin off of the chicken drumsticks
- In a medium sized bowl, roll each drumstick in the coconut milk to coat with one hand.
- Then roll each drumstick in the dry ingredient mixture to coat.
- Heat oil in a large skillet. Cook the legs on all sides for 2-3 minutes, browning the coating.
- Place in a 9 x 13 baking dish and bake in the oven at 400° for 25 minutes or until the internal temperature reaches 165°.
Notes
- You could substitute the drumsticks for chicken tenderloins, breasts, etc. Be sure to adjust the cooking time accordingly though, and ensure that the internal temperature reaches 165°.
