Crispy Chicken Drumsticks w/ Ginger Chili Dressing

Crispy Crumbed Chicken Drumsticks With Ginger Chili Dressing

This was one of those experimental recipes, especially the sauce, I was pretty stocked with how it turned out and will definitely be doing it again.
Crumbed Chicken
  • 10 Chicken Drumsticks
  • 1-2 cup shredded coconut 
  • 1 cup coconut flour
  • 2 tablespoons chopped fresh rosemary 
  • 1 tsp ground paprika
  • 2 tsp ground coriander
  • 1 tsp ground tumeric
  • 2 tsp sea salt, divided
  • 1/2 tsp pepper
  • 2 eggs
  • 3 tbsp  coconut oil  for frying

Sweet Ginger Chilli Sauce
  • 1/2 cup coconut milk
  • 1 tbsp honey
  • 1 tsp ginger
  • 1/2 tsp sea salt
  • 2 tbsp coconut aminos
  • 1 tsp lemon/lime juice
  • 2 cloves garlic chopped finely
Cooking Instructions
  1. Preheat oven to 350 F
  2. Warm coconut oil in large pan over medium heat.
  3. Prepare 3 separate bowls.
  4. In a one bowl, add coconut flour, 1/2 tsp sea salt, pepper, parsley and paprika. Mix well to combine flavors.
  5. In the next bowl, crack and whisk 2 eggs. 
  6. Then in the last bowl add shredded coconut and 1/2 tsp salt.
  7. One peice at a time take the chicken through the coconut flour mix and cover well, then through the egg then the shredded coconut  
  8. Then place each piece to warm skillet. Cook on each side until golden brown and flip. Brown the edges and then place into a hot oven for 10-15 minutes to cook through.  
To make the sauce
  1. Place all the ingredients into a jar, you may need to melt honey a little if not runny. Give the jar a really good shake and pour over the chicken when ready to serve.


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