Crispy Baked Keto Chicken Drumsticks
Skip the carbo-load and deep-frying, but get all the joy of marinated and breaded chicken legs with this gluten-free recipe!
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.
Video
Nutrition
Calories: 166kcalCarbohydrates: 6gProtein: 11gFat: 11gSaturated Fat: 3gSodium: 55mgFiber: 0.3g
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