The first order of business with this recipe is making keto-friendly breadcrumbs to use for your seasoning. To start, add your milk, organic egg, and olive oil into a microwave-safe mug and whisk it all together. It’s important that you make sure to use olive oil when following this recipe instead of any type of vegetable oil as it’s a much healthier option that’s full of good monounsaturated fats. And unlike vegetable oil, which is high in inflammation causing omega-6 fats, olive oil will actually lower your risk of cardiovascular disease.
Prep Time: 20 min
Cook Time: 90 min
For the breadcrumbs:
- 1 tbsp coconut flour
- ¼ cup almond flour
- 1 tbsp oat milk
- 1 tbsp olive oil
- 1 egg
- ¼ tsp baking powder
- salt to taste
The rest of ingredients:
- 1 ½ pounds chicken
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- ½ tsp dried oregano (optional)
- 1 tsp dried basil (optional)
- 1 tsp dried thyme (optional)
- 2 organic eggs
- oil for frying
- salt, black pepper to taste
- To make the breadcrumbs, place the oat milk, egg, olive oil in a microwave-safe mug and whisk to combine.
- Add the almond flour, coconut flour, baking powder and salt and whisk until smooth.
- Microwave on high for 90 seconds or until just firm to touch and a toothpick inserted into the center comes out clean.
- Remove from the mug and slice.
- Preheat oven to 250°F.
- Place the bread slices on a baking sheet lined with parchment paper.
- Bake for 60-90 minutes or until bread is dry.
- Place the bread in a food processor and pulse to desired crumb size.
- Place the breadcrumbs, cayenne pepper, garlic powder, dried thyme, basil and oregano in a plate.
- Season with salt and black pepper to taste and mix to combine. Set aside.
- Place the eggs in another plate, season with salt to taste and lightly beat. Set aside.
- Season the chicken drumsticks with salt and black pepper to taste.
- Heat 2 to 3 inches of oil in a deep heavy skillet over medium heat.
- Dip each chicken drumstick in the eggs then dredge in breadcrumbs mixture.
- Fry the chicken drumsticks in batches for 12-15 minutes, turning once or until golden brown. Internal temperature should read 165°F.
- Serve warm.