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.
Prep Time18 mins
Cook Time35 mins
Total Time53 mins
Servings: 2
Calories: 591kcal
Ingredients
For the chicken:
- 4 chicken drumsticks
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- ¾ cup ground almonds
- ½ teaspoon of mustard
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the slaw
- 2 teaspoons lemon zest
- 1 tablespoon mayonnaise
- 1 large spring onion finely sliced
- 1 teaspoon smoked paprika
- 2/3 cup red cabbage
- 1/3 cup fennel
- sea salt
Instructions
- Preheat the oven to 200 degrees Fahrenheit, 180 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: 591kcal | Carbohydrates: 7g | Protein: 42g | Fat: 43g