Preparation: Thaw chicken. Follow directions below. I have doubled the spices and flour here because I don't like to run out, and often make more than 10 drumsticks at a time. Ten minutes before chicken is ready to come out of the oven, cook the potatoes in a skillet according to package instructions. You might want to serve with additional salad/veggies if the ones in the potatoes aren't enough for you.
10 drumsticks, skin removed (or not...we like skin on; and use more drumsticks if your kids are big eaters or you want leftovers)
olive oil (or vegetable oil is fine)
4 tsp sea salt
2 tsp garlic powder
2 tsp onion powder or flakes
2 tsp chili powder
2 tsp paprika
1/2 tsp black pepper
1/4 tsp stevia powder (or sugar)
1/2 c. flour
Preheat oven to 425. Coat drumsticks with olive oil. Mix spices and flour in a large bowl. Roll drumsticks in mixture until coated. Place in 9x13 glass dish (you might need another pan if you make more). Bake 45 minutes.
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