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.
Jicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.
I found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.
These turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!
3 green onions, thinly sliced (using both the white and green parts)
½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
2 Tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat oven to 325 degrees.
Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
Drizzle mixture with olive oil and combine.
Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
Bake 50 minutes for mini muffins, 60 minutes for full size.
Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
Remove all tots and eat.
They reheat great and I've eaten them warm and cold, both were delicious.