Crunchy keto chicken drumsticks with coleslaw

Ingredients

• Chicken drumstick

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Sour cream

  Cultured

  ½ cup or 115g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Seasoning mix, dry, sazon, coriander & annatto

  6 tsp or 24g

• Salt

  Table

  1 tsp or 6g

• Pork Rinds Chicharrones

  Kroger

  5 ⅓ oz or 149g

• Coconut

  Shredded, Sweetened - Safeway

  3 oz or 85g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cabbage

  Savoy, raw

  15 oz or 425g

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1 Preheat the oven to 350F (175C).
2. 2 Mix together a marinade of jerk seasoning, salt and sour cream.
3. 3 Pour into a big plastic bag with the drumsticks. Do not remove the skin!
4. 4 Shake thoroughly and let marinate for 15 minutes.
5. 5 Remove the drumsticks from the bag. Discard the bag with the marinade.
6. 6 Put the drumsticks in a new, clean bag.
7. 7 Blend pork rinds into fine crumbs in a blender or food processor. Add coconut flakes and blend for a few more seconds.
8. 8 Pour the crumbs into a new, clean bag with the marinated chicken and shake vigorously.
9. 9 Place the drumsticks in a greased baking dish, preferably on a roasting rack. A broiler pan is another good option.
10. 10 Drizzle olive oil over the chicken. Bake in oven for 4045 minutes or until the chicken is thoroughly cooked.
11. 11 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.
12. 12 Meanwhile, make your cole slaw. Shred the cabbage finely with a sharp knife, mandolin or the slicing blade in a food processor.
13. 13 Place the cabbage in a bowl and add salt, pepper and mayonnaise. Mix well and let sit for 10 minutes.
14. Recipe by: Anne Aobadia (source: https://www.dietdoctor.com/recipes/crunchy-keto-chicken-drumsticks-coleslaw)

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