Nutty Chicken Drumsticks

nuts about chicken (sorry)

So the inspiration for today’s recipe was Delia Smith who, for those of you not au fait with your celeb chefs, is a UK chef pre Jamie Oliver and Nigella Lawson but post Mrs Beeton.

Delia has been around for a while and knows her stuff. These nutty drumsticks make excellent finger food or, served up with salad, an unusual main course for when you are sick of sitting down to the same old, same old.

I substituted her suggestion of pistachios for cashews because, well, I love cashews. I think they give the crumb a lovely sweet taste.

Nutty Chicken Drumsticks (serves 3)

*adapted from Delia Smith

  • 6 chicken drumsticks, skin removed
  • 1/2 cup cashew nuts
  • 1/3 cup almonds
  • 2 tsbps sesame seeds
  • 1 tbsp paprika
  • pinch of cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 large egg, beaten
  • 1 tbsp coconut flour
  1. In a food processor grind together the nuts, salt, pepper, paprika, sesame seeds and cayenne. Spread mixture onto a flat surface or a wide bowl.
  2. Line up a dipping station consisting of coconut flour then egg then nut mixture as you are going to be dipping the drumsticks in each.
  3. Roll drumstick in flour, tap off the excess then dip them in the beaten egg. Let the excess drip off and then roll in the nuts ’til coated. Repeat for the remaining drumsticks.
  4. Place the drumsticks on a greased or lined baking tray and cook under the grill/broiler for 15 minutes, turning once.
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12 thoughts on “Nutty Chicken Drumsticks

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