Low Carb Crispy Chicken Drumsticks with Smoky Slaw
Low Carb Crispy Chicken Drumsticks with Smoky Slaw
These deliciously crisp and tender chicken drumsticks offer a low carb alternative to traditional fried chicken. The chicken pieces are smothered in paprika mayonnaise before being coated in a ground almond crumb and are complemented by a smoky cabbage and fennel slaw. The recipe calls for mayonnaise. This can either be a keto friendly store-bought mayo or a homemade version.
Ingredients
For the chicken:
- 4 chicken drumsticks
- 2 tbsp mayonnaise
- 1 tsp smoked paprika
- 85 g ground almonds
- ½ tsp mustard
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
For the slaw
- 2 tsp lemon juice
- 1 tbsp mayonnaise
- 1 large spring onion (green onion) finely sliced
- 1 tsp smoked paprika
- ⅛ small red cabbage (approx 800g)
- ⅛ fennel (approx 235g)
- a pinch of sea salt
Instructions
- Preheat the oven to 200°C (400°F), 180°C (350°F) fan assisted and very lightly grease a shallow oven tray with a little oil.
- To prepare the chicken, add the ground almonds to a large bowl along with the salt and pepper. Mix together well to combine.
- In a small bowl, mix together the mayonnaise, paprika, garlic powder and mustard.
- One at a time, coat each drumstick generously in the paprika mayonnaise, then roll in the seasoned almond mixture until completely covered.
- Arrange the crumbed chicken pieces on the oven tray and bake for 30 - 35 minutes or until golden brown all over and the chicken is completely cooked through.
- Whilst the chicken is cooking you can prepare the slaw. Simply add the sliced vegetables to a mixing bowl and whisk together the mayonnaise, lemon juice, paprika and salt.
- Add the mayonnaise mixture to the vegetables and stir well to combine, coating the vegetables in the dressing. Set aside until ready to serve.
- Serve the crispy chicken with the slaw and a simple mixed salad.
Nutrition
Calories: 591kcalCarbohydrates: 7gProtein: 42gFat: 43gFiber: 7g
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