Things we don’t eat…breading, rice, pasta, white bread, white refined sugar, etc..That doesn’t mean I don’t miss certain foods. I was missing “shake and bake” chicken legs the other day. I don’t miss it anymore because of this recipe. It tasted just like “shake and bake” like when I was a kid but much healthier and gluten free. Score!
You can do this 1 of 2 ways. You can do the traditional way with putting all of the “shake and bake” in a gallon size plastic bag or put the ingredients in a shallow baking dish and roll it around. I opted for the baking dish and used a spoon to scoop the “breading” onto the drumstick.
These turned out extremely “shake and bake” like. It was really easy, I had all the ingredients available because I always keep coconut flour on hand. It’s one of the 39 Things I Keep Stocked at all times.
3 Tablespoon chopped onion flakes or dried onion powder
1 Tablespoon paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon ground pepper
Preheat oven to 350
Line a baking sheet with parchment paper or foil.
Optional: place a cooking rack (like the ones used for cookies) on top of the lined baking sheet. This way your "breading" will be crispier all around but it's not necessary.
In a medium baking dish or a gallon size baggy, combine coconut flour, Parmesan cheese, onion, paprika, oregano, salt and pepper. Stir to combine everything well.
In a medium saucepan, melt ghee or butter and add in Dijon mustard, whisk to combine well.
Dry drumsticks with a paper towel. This will help the ghee/Dijon mixture stick better.
Brush each drumstick with the ghee/Dijon mixture. I used a pastry brush but then ended up using my hands because I found I was able to cover each drumstick more thoroughly.
After brushing the ghee/Dijon mixture on drumstick, roll in coconut flour mixture or put chicken leg in plastic baggy and shake around until covered. I laid the drumstick in the mixture and used a spoon to cover the top and sides. Either way works.
Place each drumstick on baking sheet or baking rack.
I am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.
The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.
This simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.
I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.
2 tsp coconut aminos (can sub with soy sauce if not going paleo)
2 tsp yellow curry powder (you can skip the curry if you don't like it)
2 tsp salt + a pinch or two
1 tsp ground ginger
1 tsp pepper
Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
Preheat oven to 350.
Pour the marinade into a small saucepan, set aside.
Bake chicken for 65 - 70 minutes.
Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.
I found this beautiful salad recipe at EatingWell.comhad to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.
Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.