By Elke Nelson, Ph.D. • Serves 4
- 12 chicken drumsticks
- 3 eggs
- 1/4 cup unsweetened vanilla almond milk*
- 1/2 teaspoon Himalayan pink sea salt
- 1/4 cup organic coconut flour
- 2 cups unsweetened shredded coconut
- 1/2 cup Dijon mustard
- 1/4 cup raw honey
*Can substitute regular almond milk or coconut milk
Preheat the oven to 350 degrees. Beat eggs and milk in a small bowl. Add dry ingredients to a large (gallon-size) zip-top bag. Submerge each drumstick into the wet mixture to coat, then place it in the bag containing dry ingredients. Repeat this for all the drumsticks. Shake the drumsticks around in the dry ingredients to coat evenly. Space the drumsticks out on a large cookie sheet (or two sheets) and bake for 40 to 45 minutes or until chicken is no longer pink inside. While the chicken is cooking, add the Dijon mustard and raw honey to a small mixing bowl. Stir until blended together. Taste and add additional Dijon mustard or raw honey, if desired.
Nutrition facts (per serving):
Calories: 587, Protein: 36 grams, Total Carbohydrates: 29 grams, Total fats: 41 grams**
**These values are slightly inflated because a portion of the wet and dry ingredients remain and are discarded after all the chicken has been coated.