Coconut Chicken Legs
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 35minutes |
|
|
Ingredients
- 1/4cup Coconut Flour
- 1/8cup Coconut Flakes
- 1/8cup Tapioca Flour
- 1/2tsp Sea Salt
- 1/2tsp Rubbed Sage
- 1/2tsp Dried Parsley
- 1/4tsp Garlic Powder
- 6 Chicken Drumsticks
- 1/2cup Coconut Milk
- 3tbsp 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°.
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°.