I made this recipe in an attempt to sway my offspring into eating chicken drumsticks. Perhaps I am to blame (neat freak that I am) for their discomfort eating chicken wings and legs! It doesn't matter how many napkins I provide - neither has ever really gotten into the sloppy, fun mess of going to town on some handheld poultry.
My children are little mice, however, and love cheese. When I found a recipe in the Wheat Belly Cookbook for crispy parmesan drumsticks, I just had to see how they'd react.
Dinner was a success, though I will confess I had to cut the meat off the bone for my younger son. I will still consider it a victory, however, as both said they would like me to make the chicken again.
The original recipe was nut-free but called for a cup of ground flax. I chose to tweak it and use some almond meal, which I think added a more balanced flavor. If you need to avoid nuts, however, you could try it with all flax.
Using the cookie rack is optional, but I like to use it to allow the bottom of the chicken to crisp up a little more than it would pressed flush against the baking sheet.
"Fried" Parmesan Drumsticks
adapted from the Wheat Belly Cookbook
3 tbs. olive oil, melted ghee or melted coconut oil
1 cup almond meal
1/4 cup ground flax
1/2 cup freshly grated Parmesan cheese
1 tsp. garlic powder
1tsp. onion powder
1 tsp. dried oregano
1/4 tsp. paprika
salt & pepper
3 lbs. chicken drumsticks
Preheat oven to 375. Cover a rimmed baking sheet with tin foil and place a wire cookie rack on top.
In a shallow bowl or dish whisk eggs and add oil or melted ghee.
In a separate shallow container combine almond meal, ground flax, cheese and seasoning.
Dip each drumstick in the egg mixture, allowing excess to drip off. Roll in dry ingredients, again tapping off any excess.
Place on cookie rack, allowing a little space between your drumsticks (you may need to cook in two batches).
Bake for 35 minutes or until chicken is cooked through and coating is crisped to your liking.