Oven Baked Drumsticks (Gluten/Grain Free)

by lydia on May 2, 2011

Did you grow up with Shake and Bake? I sure did.

However, in my attempts to have a more wholesome real 100_1550 food kitchen as an adult, I found that making my own breading for chicken was far more tasty, not to mention fresher and healthier. I found this recipe for Oven Baked Drumsticks ages ago in a magazine, though I cannot recall which one. I have since tweaked the recipe a bit to a gluten/grain free version that is also lower carb and a bit simpler to prepare. I love these oven baked drumsticks for all their flavor and the fact that kids just love finger food. The aroma that fills the kitchen when these are baking is heavenly. Be sure to pick the crispy bits off the pan when they are done baking too.

Even if you do not ‘need’ to be grain free you will want to try this recipe.  This recipe is a regular in our repertoire of my kid favorite meals.

Oven Baked Drumsticks (Gluten Free)

Ingredients:

  • 4-6 servings
  • 1/4 cup coconut flour
  • 1 cup freshly grated Parmesan cheese
  • 6 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley
  • 4 teaspoons onion powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons sea salt
  • fresh cracked black pepper
  • 1 cup melted butter
  • 6 tablespoons Dijon mustard
  • approximately 12 pastured chicken drumsticks

Instructions:

  1. Preheat oven to 350 degrees.
  2. Butter or line a large baking sheet with parchment paper. OR, better yet in your parchment lined baking sheet, I actually use a jelly roll pan, place a cookie drying rack. I have one that just fits my pan. This way when you bake the chicken on it, it will stay crispy on all sides.
  3. Combine, coconut flour, Parmesan cheese, parsley, onion powder, paprika, oregano, salt and pepper in a large bowl and stir to blend. Melt butter in a small saucepan. Remove from heat, add mustard and whisk to blend. Brush the drumsticks generously with the butter mixture, then roll in the flour/cheese mixture, covering completely. Arrange the drumsticks on the prepared baking sheets.
  4. Bake drumsticks until golden brown and cooked through about 1 hour.
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This post contributed to Monday Mania at The Healthy Home Economist, Real Food Wednesday and Gluten Free Menu Plan Monday.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today to get started as well as to learn more about what she has to offer you!

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{ 10 comments… read them below or add one }

Sarah, The Healthy Home Economist May 2, 2011 at 10:35 pm

Lydia, this sounds DIVINE ! :) I’ve battered chicken before with coconut flour/herbs before but haven’t included the parmesan cheese. Will have to give this one a go .. thanks for sharing at Monday Mania this week!

Reply

lydia May 3, 2011 at 6:01 pm

Sure thing Sarah! The parmesan cheese makes all the difference!!!

Reply

Julie May 5, 2011 at 8:49 pm

Thanks so much for the recipe. I found the link from Monday Mania. I made this tonight and it was AMAZING!! We will definitely be making this again!

Reply

lydia May 6, 2011 at 7:38 am

Sure thing Julia, glad you enjoyed the recipe!! I have been using it for a LONG time!!

Reply

Jo-Lynne {Musings of a Housewife} May 16, 2011 at 1:09 pm

I really should do that. My family will be thrilled. OH! AND I have legs and thighs in the freezer. :-)

Reply

Denise May 20, 2011 at 9:24 am

Oooh! Sounds yummy, and I even have coconut flour on hand that I was wondering how to use up! If you’d like to join my linky, feel free to post this recipe – I try to post a weekly linky for Allergy Free Fun Fridays at mymidlifemotherhood.com. The more the merrier!

Reply

lydia May 20, 2011 at 3:54 pm

Hi Denise ~ Hope you like the chicken! Thanks for letting me know about your weekly link up – I will check it out! Peace!

Reply

marina September 27, 2011 at 12:01 pm

wow thanks for this recipe! now I know what I can do with chicken drumsticks for supper today!!!

Reply

valleygirl December 5, 2012 at 11:26 pm

Hm, did I miss something? I made this tonight and while I can\’t argue that it WAS really good…it didn\’t crisp up at all. It was more like a soggy mess. Is it supposed to be like that? The kids ate it up and had no complaints but we were a little surprised. I wondered if spraying with a bit of oil next time might help?

Reply

lydia November 19, 2013 at 8:40 am

Valley Girl,

Forgive me for this ridiculously late reply -but you could try putting a baking rack over your baking sheet to help keep the chicken crisp. I do this all the time when I bake chicken thighs legs. Hope that helps!

Reply

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