Long day? Ditch the takeout menu. Imagine pulling incredibly juicy, fall-off-the-bone chicken drumsticks from your oven, boasting a perfectly crisp, golden-brown crust. This Almond Crusted Chicken is the ultimate weeknight hero – ridiculously easy, packed with flavor, and the kind of comforting meal that makes everything feel right. The secret is a simple spice marinade and a crunchy almond meal coating that bakes to perfection. Let’s get cooking!
Ingredients
• Serves 2
• 5-6 chicken drumsticks, about 1.5 lbs or 680g
• 1 cup / 100g almond meal
• 1 tsp paprika
• 1 tsp mustard powder
• ½ tsp curry powder
• Salt and freshly ground black pepper, to taste
• 1 tbsp bacon fat or ghee, for greasing
Instructions
1. Method
2. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a roasting pan or a baking sheet lined with parchment paper with your choice of bacon fat or ghee.
3. Season the Chicken: Pat the chicken drumsticks completely dry with a paper towel. In a large bowl, combine the paprika, mustard powder, curry powder, salt, and pepper. Add the chicken and toss until every piece is thoroughly coated in the spice mix.
4. Create the Almond Crust: Spread the almond meal evenly on a large plate or in a shallow dish. Press each seasoned drumstick firmly into the almond meal, rotating to ensure a thick, even coating on all sides.
5. Arrange and Bake: Place the coated drumsticks in a single layer on your prepared roasting pan, ensuring they aren’t touching. This helps them get crispy all over.
6. Roast to Perfection: Bake for 45-60 minutes, or until the crust is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. Let rest for 5 minutes before serving.
Nutritional Information
• Nutritional Values
• Per serving (based on 2 servings)
• Calories: 405 kcalCarbohydrates: 10gCalories from Fat: 90%
Pro Tips
• Pro-Tips for Perfect Drumsticks
• For maximum flavor, marinate the chicken in the spice blend for at least 30 minutes, or even overnight in the refrigerator.
• For an extra-crispy crust, place the drumsticks on a wire rack set inside the roasting pan. This allows hot air to circulate underneath.
• Don’t be afraid to customize the spice blend! A teaspoon of garlic powder or onion powder makes a delicious addition.
• Ensure the chicken is at room temperature for about 20 minutes before baking for more even cooking.
• To check for doneness without a thermometer, pierce the thickest part of the drumstick; the juices should run clear.
FAQ
Q: Can I use almond flour instead of almond meal
A: Yes, you can use almond flour. Almond meal is slightly coarser which can create a crunchier crust, but almond flour works well and will still give you a delicious golden-brown coating.
Q: How do I get an extra crispy crust on my chicken
A: For the crispiest crust, place the coated drumsticks on a wire rack set inside your baking sheet. This allows hot air to circulate all around the chicken, ensuring the bottom gets as crispy as the top.
Q: How do I know when the chicken is fully cooked
A: The best way to ensure your chicken is cooked is to use a meat thermometer. The internal temperature should read 165°F (74°C) in the thickest part of the drumstick. If you don’t have a thermometer, pierce the chicken; the juices should run clear, not pink.
Q: Can I prepare this chicken ahead of time
A: Absolutely. For maximum flavor, you can season the chicken with the spice blend and let it marinate in the refrigerator for up to 24 hours. Simply coat it in the almond meal right before you’re ready to bake.
