INGREDIENTS (Serves 2)
2 cups Buttermilk
1 Egg, whisked
1 1⁄2 cups Almond Flour
1 cup Tapioca Flour
2 tsp Garlic Powder
2 tsp Dried Oregano
2 tsp Dried Basil
2 tsp Paprika
1 tsp Salt
1 tsp Mustard Powder
1⁄2 tsp Black Pepper
Cooking Oil of Choice (we used coconut)
6 Chicken Drumsticks, skin on
METHOD
1. Combine buttermilk and egg in a bowl.
2. Set aside another bowl with combined almond flour, tapioca flour, garlic powder, oregano,
basil, paprika, salt, mustard powder and pepper.
3. Coat chicken in buttermilk mixture and then coat in flour.
4. Heat cooking oil (enough to be just around half the height of the drumsticks laying
horizontally) in a pan.
5. Add drumsticks once the oil bubbles when placing in the pan. Cook flipping halfway until
golden on each side, approximately 10-12 minutes.
