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Coconut Chicken Legs

Print Recipe
Course Main Dish
Cuisine AIP, American, Paleo
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people

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°.