Skip the carbo-load and deep-frying, but get all the joy of marinated and breaded chicken legs with this gluten-free recipe!
I dated a guy for a while who only prepared meat one way. He’d shake it in a bag with store-bought breading, then bake it in the oven. It didn’t matter whether it was a chicken leg, a pork chop, or a cheap steak—they all got the shake-and-bake treatment. No wonder that relationship didn’t last.
Since I embraced a low-carb lifestyle, I tend to skip the breaded entrées. The one I miss most is my mom’s fried chicken, especially the tender, juicy drumsticks. She’d dredge the pieces through a whisked egg, then coat them thickly with flour-based breading and fry them in an inch of hot shortening. Everyone else preferred the wings and breasts, so I’d get the legs all to myself.
This recipe for crispy baked keto chicken drumsticks falls somewhere between the easy shake-and-bake method and my mom’s more traditional stovetop system. The big difference is that it skips the egg and the carbo-load! Marinating the drumsticks in this Dijon Vinaigrette infuses them with zesty flavor while keeping them moist and juicy. Then, you get to learn How To Make Gluten-Free Breadcrumbs for the breading—which is quick and easy, I promise! You can shake the legs and breadcrumbs in a bag if you like, but we’re skipping the greasy stovetop fry for a nice, clean bake in the oven.
The results are crispy, tender, flavorful drumsticks your whole family will love, even picky toddlers.
Where’s the typical egg dredge?
This recipe skips the traditional egg dredge and relies on a flavorful vinaigrette marinade to help the seasoned breadcrumb coating stick. The vinaigrette coats the drumsticks thoroughly, adding moisture so the crumbs adhere without extra ingredients or steps. This keeps the dish simple and egg-free while helping the breading stay crisp and intact through baking.
If you’d prefer more of a classic texture that mimics fried chicken—and you’re not serving anyone with an egg allergy—go ahead and add an egg dredge. For best results, lightly pat off excess marinade first, then dip the drumsticks in beaten egg before rolling them in the crumbs. You’ll get a thicker, slightly richer crust because the egg acts as a binder, pulling in more breading and helping it stick tightly. The coating might turn out crunchier and less prone to flaking off during baking or reheating.
How do I store leftovers?
Let your drumsticks cool completely before storing them—but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight, paper towel-lined container in the fridge for up to 4 days. You can also freeze breaded drumsticks for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. To restore crispness, reheat in a 350°F oven or air fryer until the chicken reaches an internal temp of 165°F.
Similar recipes to try
Hungry for more low-carb breaded chicken dishes? This recipe for Keto Parmesan-Crusted Chicken fries up crispy and cheesy on the stovetop. Pork rinds and pickle juice combine forces to create The Best Keto Chicken Nuggets that taste like a classic fast-food treat. Looking for chicken-based dishes that skip the breading? Grill or bake these Keto Chicken Drumsticks after marinating them in Dijon vinaigrette. Or skip the marinade and lean on a dry rub and hot sauce with these Low-Carb Crispy Keto Chicken Wings.
Crispy Baked Keto Chicken Drumsticks
Ingredients
- 2/3 cup Dijon Vinaigrette 1 batch of the recipe
- 3 pounds chicken legs/drumsticks about 12 drumsticks
- 1 cup Gluten-Free Breadcrumbs 1 batch of the recipe
Instructions
Marinate The Drumsticks:
- Prepare the Dijon Vinaigrette according to recipe directions. It should yield about 2/3 cup of marinade.
- Pat the drumsticks dry with paper towels, then place them in a shallow bowl or resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Cover the dish or seal the bag and refrigerate for a minimum of 3 hours, up to overnight for the deepest flavor.
Bread And Bake The Drumsticks:
- Preheat oven to 375°F. Prepare a baking sheet with a lining of parchment paper and place a wire roasting rack on top. Lightly coat the rack with nonstick cooking spray.
- Prepare the Gluten-Free Breadcrumbs as directed in the recipe. It will yield about 1 cup of breadcrumbs.
- Place the bread crumbs in a shallow bowl or pie plate. Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
- Working with 1 or 2 drumsticks at a time, roll them in the bread crumbs to coat all sides evenly, pressing gently so the coating adheres. Place coated drumsticks on the prepared rack.
- Bake for 15 minutes. Flip the drumsticks and bake for another 15 to 20 minutes, until the coating is golden and the chicken is cooked through to an internal temperature of 165°F.
- Let the baked drumsticks rest for 5 minutes before serving.
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