As someone who dabbles
in different styles of cooking, I’ve had a lot of fun creating more low-carb dishes lately. My daughter, Lauren, is following a keto diet and I made these drumsticks to lure her to visit her mama. A bit decadent, perhaps, but not for a keto follower, and not for someone who really loves good flavor. No blue cheese or celery needed.
2 oz pork rinds/chicharrones (1 cup crushed)
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried thyme
4 tablespoons butter
10 chicken drumsticks
Preheat your oven to 400. Line a rimmed baking sheet with foil, and fit it with a roasting rack.
Grease the rack.
Process the pork rinds in your food processor into fine crumbs. You can crush the pork rinds with a rolling pin, but this method will likely result in bigger crumbs.
They should still adhere to the chicken pieces, but not as well.
In a small bowl, mix together the pork, black pepper, garlic powder, paprika and thyme. Divide the mixture between two shallow bowls.
Whisk the eggs in another shallow bowl.
Dip each chicken piece in the eggs, then dredge it in the crushed pork rinds. Focus on coating mostly the tops of the chicken pieces – the bottoms will become slightly soggy anyway.
Place the coated chicken pieces on the prepared rack. Bake them in the preheated oven until the tops are golden brown and crispy and the insides are fully cooked, about 40 minutes.
Brown the butter in a small pan and scrape the chicharrone bits into it from the foil.
Drizzle the butter over the drumsticks and serve with a lot of napkins and a shot of a serious tequila, like Don Julio 1942 (also keto, by the way.)