Oven fried coconut chicken drumsticks is a mouthful, but if you love the flavor of coconut, you will love this chicken recipe. Rolled in shredded coconut and coconut flour then fried in coconut oil, it doesn’t get any better then that. Not to mention very kid friendly, my 2 year old loves my oven fried coconut chicken drumsticks. After I started on the low carb high fat journey I had to learn to love dark chicken meat, I’ve always been a breast lover (don’t read too much into that sentence) and never had the dark meat, not to mention, I disliked anything fried. To my surprise when I tried this, I fell in love with chicken all over again!
I started with preheating the oven to 400°F.
Then I prepped my dip and roll with lightly whisking up 2 eggs. I normally make food for 4 adults so I made a larger batch, if you don’t have that many drumsticks 1 egg is enough.
For my ‘roll’ I mixed 1 cup coconut flour and 1 cup shredded unsweetened coconut. The finer the shred the better. The one that I used was very coarsely ground and didn’t stick as well as the finer ground ones.
Then I dipped my drumsticks into the egg mixture and got it wet on all sides. This way the dry mixture will stick better to it. As an alternative you can also use coconut milk if you want to go coconut crazy!
Then I rolled the drumstick in the coconut mix and made sure to get all sides covered.
I repeated the process until I had all my drumsticks dipped and rolled in all that coconut goodness.
I heated up the largest pan I had on medium high heat and added 2 tablespoons of coconut oil for frying. When the pan was hot I fried my drumsticks for about 1-2 minutes on each side. Keep in mind our appliances vary so just check underneath the chicken for browning as that is all you are looking for, a little browning on both sides, the actual cooking goes on in the oven. If you have to do like me and fry the chicken up in two batches, you may need to add more oil to the pan before you add the second batch. Go ahead and use your best judgement.
I then added my browned chicken to a wire rack and put in the oven for 40 minutes.
After waiting anxiously for 40 minutes I removed my oven fried coconut chicken drumsticks from the oven and let them sit for about 5-10 minutes. It’s always a good idea to let any type of meat sit for a bit to let the juices settle. Be patience, it is worth it. Then after the 10 minutes have passed, go for it, take a bite!
There you have it, oven fried coconut chicken drumsticks in under an hour, majority waiting time!
- 12 chicken drumsticks
- 2 eggs
- 1 cup coconut flour
- 1 cup unsweetened shredded coconut
- 2 tbsp coconut oil
- Preheat the oven to 400°F.
- Lightly whisk the eggs together on a plate or in a bowl.
- Mix the coconut flour and shredded coconut together on a plate or in a bowl.
- Dip each drumstick first in the egg mixture then to the coconut mixture.
- Heat a pan on medium high.
- When the pan is hot melt 2 tbsp of coconut oil on the pan.
- Fry each piece of drumstick for 1-2 minutes on each side then transfer to a wire rack.
- Put the drumsticks in the oven for 40 minutes.
- Let rest for 5-10 minutes.