Keto Crunch Keto Chicken Drumsticks With Coleslaw


Keto Crunch Keto Chicken Drumsticks With Coleslaw

Servings 4
Calories 1370 kcal


  • 2 lbs chicken drumsticks
  • 8 tablespoons sour cream or Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons jerk seasoning
  • 1 teaspoon salt
  • 5⅓ oz. pork rinds
  • 3 oz. unsweetened shredded coconut
  • 4 tablespoons olive oil
  • 1 lb green cabbage
  • 1 cup mayonnaise
  • salt and pepper


  • Preheat the oven to 350°F (175°C).
  • Mix together a marinade of jerk seasoning, salt and sour cream.
  • Pour into a big plastic bag with the drumsticks. Do not remove the skin!
  • Shake thoroughly and let marinate for 15 minutes.
  • Remove the drumsticks from the bag. Discard the bag with the marinade.
  • Put the drumsticks in a new, clean bag.
  • Blend pork rinds into fine crumbs in a blender or food processor. Add coconut flakes and blend for a few more seconds.
  • Pour the crumbs into a new, clean bag with the marinated chicken and shake vigorously.
  • Place the drumsticks in a greased baking dish, preferably on a roasting rack. A broiler pan is another good option.
  • Drizzle olive oil over the chicken. Bake in oven for 40–45 minutes or until the chicken is thoroughly cooked.
  • Turn the drumsticks after half the time. If the breading has already turned a nice color, lower the heat. The coconut flakes are heat sensitive.
  • Meanwhile, make your coleslaw. Shred the cabbage finely with a sharp knife, mandolin or the slicing blade in a food processor.
  • Place the cabbage in a bowl and add salt, pepper and mayonnaise. Mix well and let sit for 10 minutes.

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