Coconut Chicken Drumsticks

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

Print Recipe

• CourseMain Dish
• CuisineAIP, American, Paleo

Servings	Prep Time
2 people	10 minutes

Cook Time

35 minutes

Servings Prep Time 2 people 10 minutes

Cook Time 35 minutes

Coconut Chicken Legs Print Recipe CourseMain Dish CuisineAIP, American, Paleo Servings Prep Time 2 people 10 minutes Cook Time 35 minutes Servings Prep Time 2 people 10 minutes Cook Time 35 minutes

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

Servings: people

Instructions

1. Mix together all of the dry ingredients in a medium sized bowl.

   
2. Cut the skin off of the chicken drumsticks
3. In a medium sized bowl, roll each drumstick in the coconut milk to coat with one hand.
4. Then roll each drumstick in the dry ingredient mixture to coat.
5. Heat oil in a large skillet. Cook the legs on all sides for 2-3 minutes, browning the coating.

   
6. 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°.

   

Recipe 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°.