LCHF CRISPY BUTTERFLIED CHICKEN DRUMSTICKS
 
Prep time
Cook time
Total time
 
Yummy crispy skin and succulent meat that's full of flavour. An easy dinner with standard ingredients.
Author:
Recipe type: Main Course
Cuisine: Ketogenic. Low carb. Gluten free. Grain free.
Yield: 2 portions
Ingredients
For the chicken:
  • 4 chicken drumsticks
  • 8 thin slices of rolled pancetta
  • 1 heaped tbsp coconut oil (or extra virgin olive oil)
  • fine Himalayan pink salt
  • freshly ground black pepper
  • turmeric
  • chicken seasoning
  • paprika
For the salad:
  • mixed salad leaves
  • 1 small courgette (zucchini)
  • 1 ripe avocado
Instructions
  1. butterfly chicken drumsticks by cutting along the bone and opening the flesh.
  2. spoon coconut oil onto the bottom of halogen oven (or baking dish if using traditional oven) and heat on high for 2 minutes until melted.
  3. roll chicken over melted coconut oil.
  4. sprinkle salt and spices all over both sides; then add 50ml water.
  5. cook at 200ºC high fan for 20 mins, then place pancetta on top of chicken and cook for 5 mins.
  6. turn drumsticks over so pancetta is now underneath and cook for 15 mins or until nice and crispy.
  7. place mixed leaves in a bowl, add cubed avocado and courgette strips (use a zoodler or similar tool) or thin slices.
  8. add a drizzle of olive oil and a splash of red wine vinegar and toss until well coated.
Notes
If using a traditional oven, cooking temperatures and times remain the same.
With salad, divided into 2 portions, the total carbs for this meal is 2.75g per serving.
Nutrition
Serving: 1 Calories: 460 Fat: 26.5g Net Carbs: 3.5g Protein: 34g
Recipe by at https://staging.queenketo.com/lchf-crispy-butterflied-chicken-drumsticks/