I think that the best way to decide what you’re going to add to your meal plan is to use items that you already have in your fridge/freezer and pantry closet. Even if it’s the smallest thing, it can sometimes spark the best creativity. Other times, it at least helps you decide what to start searching for online! When I was making my food plan for this week I took a look in my freezer and noticed that I still had a bunch of chicken drumsticks in there from my last Costco trip, and I knew I wanted to do something with them. But I wanted to do something a little different than the normal bake with some Italian seasonings (my usual go-to for drumsticks).
So, like all women these days, I went to Pinterest and started looking. I found a lot, but one of the ideas I found was from Family Feedbag. It had the same concept as my Coconut Encrusted Chicken Fingers and Nuggets, but it used drumsticks instead of strips (obviously) and adds lime. Which was perfect, because I had limes and shredded coconut too!
I made these awesome, crispy and crunchy drumsticks with my own twist to make it completely sugar and gluten-free (unsweetened shredded coconut chips and arrowroot flour), and used the same seasonings that I used in my previous recipe, plus added the lime.
Also, I’m big on Food Prep Sundays, so I baked these ahead of time to have them for lunches a few times this week. To keep up with the same flavorings, I served these drumsticks with a crunchy kale mix salad (bag from Trader Joe’s) and fresh mango with a homemade creamy coconut-lime dressing. I’ll be posting that recipe soon!
CRISPY COCONUT-LIME CHICKEN DRUMSTICKS
- 3 lbs chicken drumsticks (about a dozen)
- zest and juice of 1-2 limes
- 1 cup arrowroot flour or coconut flour
- 1 tsp cayenne pepper, divided
- 1 tsp cumin, divided
- ground sea salt and black pepper to taste
- 2 cage-free eggs
- 1 TB pure maple syrup
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsweetened coconut chips, lightly chopped in a food processor to make into smaller pieces
- coconut or olive oil spray
- Zest the lime and set aside until later. Place all of the drumsticks snugly in a baking dish and juice the lime over the chicken so it completely covers the chicken. Grind a little sea salt and black pepper over the chicken, cover the dish with plastic wrap, and place in the refrigerator for 1-3 hours allowing the chicken to marinate in the lime juice.
- When ready to start cooking, preheat your oven to 400 Degrees.
- In a shallow, rimmed dish, mix the arrowroot or coconut flour, 1/2 tsp cayenne pepper, 1/2 tsp cumin, and salt & pepper.
- In a small bowl, whisk the 2 eggs with the 1 TB of pure maple syrup.
- In another shallow, rimmed dish, mix the lime zest, unsweetened shredded coconut and unsweetened coconut chips (if you’re not using the coconut chips, use extra shredded coconut), remainder of the cayenne pepper and cumin, and salt & pepper .
- Cover two cookie sheets or jelly roll pans with parchment paper or foil and then put a wire rack on top of them. Spray the racks with coconut oil spray or olive oil spray so the chicken doesn’t stick.
- Take each drumstick and drench it in the arrowroot mixture, then cover it in the egg mixture, and finally the coconut mixture before putting it on one of the wire racks.
- Put the cookie sheets in the oven on the center rack and bake for 20-25 minutes. You want the chicken crispy and the coconut slightly brown.
- Either serve right away, or wait until they are cool before you package them for later. Depending on the size of the chicken, a serving size is 2 or 3 drumsticks.
*If following the 21 Day Fix eating plan each serving size uses the following containers: 1 Red and 1 orange.