Want truly crispy chicken drumsticks without the hassle of deep-frying? Read on to discover the trick for crispy skin every time. Paleo-friendly and low carb.
I love deep fried foods. Who doesn’t, right? The way the outside gets all crisp and browned but the inside stays juicy and tender is nothing short of miraculous. And I don’t feel guilty eating these things anymore, as long as they are low carb, grain-free and fried in a healthier oil. (The list of “healthier” oils might surprise you…lard is great, soybean and canola not so much. But I digress…). There really is no shame in deep-frying, as far as I am concerned. The only reason I don’t do it much myself is that it’s a helluva lot of work and wastes huge amounts of oil. And it makes your house smelled like fried food for at least a good 24 hours.
Baking can’t hold a candle to frying when it comes to cooking chicken. There’s just no way to get that skin perfectly crisp when baking. Well, until now, that is. I have discovered the secret and I am so excited about it, I have to share. It would be terribly unkind of me to let you go through your life thinking that the only way to get truly crispy chicken is in a deep fryer. You need to know the secret ingredient and you will be astonished at how simple this is.
I’d love to tell you that this was my own discovery, but of course it was not. And chances are that some of you already know this little trick and are laughing that it took me so long to unearth it. But unearth it I did and I may never deep fry chicken again. Been there, done that and it’s just too much work. It was my beloved Pinterest that led me to the answer. I found this recipe for truly crispy baked wings on RecipeTin Eats, and I could hardly believe that this pantry staple was the trick. Yep, the secret ingredient is….baking powder.
I test drove the method on some wings and it worked perfectly. And it occurred to me it would work well on drumsticks too. My kids adore drumsticks (or “chicken on the bone”, as they like to call them), and they provide an easy and inexpensive meal for my hungry family. You can really do any sauce you want here. Just cook the drummies with their coating of baking powder, salt and pepper and then finish with your favourite sauce or glaze. Simple, easy and seriously crispy.
Looking for more oven-baked chicken recipes? Check out these delicious recipes:
Oven Baked Crispy Chicken from Barefeet in the Kitchen
Coconut Milk Baked Chicken from She Wears Many Hats
Crispy Baked Wings with Carolina Mustard Sauce from Lemons for Lulu
Crispy Baked Buffalo Drumsticks
Want truly crispy chicken drumsticks without the hassle of deep-frying? Read on to discover the trick for crispy skin every time. Paleo and low carb.
- 3 1/2 lbs chicken drumsticks (about 16 drumsticks)
- 2 tbsp baking powder (not baking soda!)
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp butter, melted (use coconut oil for paleo)
- 1/4 to 1/2 cup buffalo sauce, depending on how saucy you like them
- Preheat oven to 250F and set a wire cooling rack over a large baking sheet (line the sheet with tinfoil for easier clean up). Spray rack with cooking oil (I like Kelapo coconut oil spray).
- Pat drumsticks dry and place in a large ziploc bag. Add baking powder, salt and pepper and shake vigorously to coat.
- Lay drumsticks in a single layer on prepared rack and place rack in the lower third of the oven. Bake 30 minutes, then increase temperature to 425F and move tray to upper middle rack of oven. Bake another 30 to 40 minutes, until well browned and crisp.
- In a small bowl, combine melted butter and buffalo sauce. Brush over drumsticks or toss them in a bowl to coat. At this point, you can return them to the oven for another 5 to 10 minutes, if you like the sauce to be baked on.
Serves 8. Each serving has 1.2 g NET CARBS.
Food energy: 339kcal Total fat: 20.25g Calories from fat: 182 Cholesterol: 185mg Carbohydrate: 1.20g Total dietary fiber: 0.04g Protein: 34.35g