Crispy Jerk Chicken Drumsticks with Coleslaw

Crispy Jerk Chicken Drumsticks with Coleslaw

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Turn chicken up a notch with this crunchy coating spiced with hot, flavorful Jamaican jerk seasoning. Perfect for drumsticks or wings. It’s so tasty you will never know it’s keto and gluten-free. But it is. And so is the coleslaw, so dig in! Ketogenic low carbKetogenic low carb77% Fat20% Protein2% Carbs7 g carbs / serving Medium 15 + 40 m15 minutes preparation40 minutes cooking time
Ketogenic low carbKetogenic low carb77% Fat20% Protein2% Carbs7 g carbs / serving Medium 15 + 40 m15 minutes preparation40 minutes cooking time

Turn chicken up a notch with this crunchy coating spiced with hot, flavorful Jamaican jerk seasoning. Perfect for drumsticks or wings. It’s so tasty you will never know it’s keto and gluten-free. But it is. And so is the coleslaw, so dig in!

Ingredients

4 servingservings
USMetric
  • 8 8 chicken drumstickchicken drumsticks
  • 8 tablespoons 120 ml sour cream or greek yogurt
  • 2 tablespoons 2 tablespoons olive oil
  • 2 tablespoons 2 tablespoons jerk seasoning
  • 1 teaspoon 1 teaspoon salt
  • 13 lb 150 g pork rinds
  • 3¼ oz. 90 g unsweetened shredded coconut
  • 4 tablespoons 60 ml olive oil
Coleslaw

  • 1 lb 450 g green cabbage
  • 1 cup 240 ml mayonnaise
  • salt and pepper

Print recipe
NutritionKetogenic low carb77% Fat20% Protein2% Carbs7 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix together a marinade of jerk seasoning, salt and sour cream.
  3. Pour into a big plastic bag with the drumsticks. Do not remove the skin!
  4. Shake thoroughly and let marinate for 15 minutes.
  5. Remove the drumsticks from the bag. Discard the bag with the marinade.
  6. Put the drumsticks in a new, clean bag.
  7. Blend pork rinds into fine crumbs in a blender or food processor. Add coconut flakes and blend for a few more seconds.
  8. Pour the crumbs into a new, clean bag with the marinated chicken and shake vigorously.
  9. Place the drumsticks in a greased baking dish, preferably on a roasting rack. A broiler pan is another good option.
  10. Drizzle olive oil over the chicken. Bake in oven for 40–45 minutes or until the chicken is thoroughly cooked.
  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. Meanwhile, make your cole slaw. Shred the cabbage finely with a sharp knife, mandolin or the slicing blade in a food processor.
  13. Place the cabbage in a bowl and add salt, pepper and mayonnaise. Mix well and let sit for 10 minutes.

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9 Comments

  1. Sami
    Can you think of an alternative to pork rinds?
  2. 1 comment removed
  3. carol
    I just made this and used seseme seeds in place of pork rinds, I also made my own jerk spice mix. They were lovely.
    Reply: #5
  4. Andy Schnick
    A little faster alternative is get a deep fryer or a pan you can fry chicken in and buy lard to fry the chicken in, which I do and I only fry 6 or 7 minutes each side of the chicken at 300°F.
  5. Sami
    Thanks Carol I might give that a try.
  6. Sarah
    I often do something similar using almond meal as the "breading." To avoid discarding plastic bags, I marinate in a bowl, turning the pieces with a spoon, then fill the bottom of a shallow pan with the seasoned almond meal and toss and turn the pieces with my hands until they are coated. It also works for pieces of fish. For the fish, or with boneless chicken, I usually saute the pieces in a pan with a small amount of hot oil. It only takes a few minutes per side.

    I plan on trying this with the shredded coconut soon. It sounds like a nice addition.

  7. Susan
    Do you use the 2tbsp of oil in the marinade and pour the 1/4c. on top when cooking?
    Replies: #8, #10
  8. Michael
    I was wondering the same thing! 😜

    Do you use the 2tbsp of oil in the marinade and pour the 1/4c. on top when cooking?

  9. 1 comment removed
  10. Cynthia
    That's what I did and it worked well! The 2 T oil isn't mentioned, so I think it may be an oversight in the directions.
  11. Kath
    Are we meant to make our own pork rinds? Any proprietary pork rinds in Britain have added sugar. Happy to do it but it would be good to have some instructions. I'm sure it would be possible to buy some pork skin/fat to make it.

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