About
Who can say no to a chicken drumstick? These drumsticks are coated in a seasoned keto-breading. They also get a crunchy sprinkle of chopped walnuts! Each chicken leg is crispy, crunchy, and juicy! Serve alongside almost any of the Carb Manager side dishes.
Ingredients
- ½ cup almond flour
- ¼ cup, chopped walnuts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ tablespoon mustard powder
- ½ tablespoon paprika
- 4 large chicken drumstick with skin
- 1 tablespoon butter
Instructions
- Preheat an oven to 375 degrees. In a ziploc bag, combine all the ingredients except the chicken legs and butter. Although the walnuts are chopped, you may want to chop them more finely for this recipe.
- Lay the chicken legs on a flat surface. Rub the 1TB of butter all over the chicken legs, from top to bottom. You can hold a tablespoon of butter and rub it over the chicken, or you can rub small pieces of butter in your hands and apply it to the chicken. You may even take a few small bits of the butter and push them under the chicken skin.
- Spray a glass baking dish with pan spray. One by one, place the chicken legs in the ziploc bag, seal the bag, and shake the chicken so it gets coated in the flour and walnut mix. Place each coated chicken leg in the glass dish. If you are left with loose pieces of walnut, simply press them onto the top of the chicken legs.
- Bake the dish of chicken legs for 60 minutes, flipping them over halfway through. The skin will be crispy and golden, and a meat thermometer should read at least 170 degrees internally.
Nutrition Facts
- Servings: 4
- Calories: 322.5kcal/1349.4kJ (per serving)
- Fat: 22.8g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 25.7g (per serving)
