Crispy Chicken Drumsticks

I made these drumsticks by making my own dry rub, which sounds much more complicated than it really is. Next I just shook them up in a Ziploc bag with the dry rub, Shake and Bake style but healthy.

I happened to have fresh sage so I added that to the rub mixture, but dry would work just as well.

INGREDIENTS

8 Chicken Drumsticks

1/2 tablespoon olive oil

For the dry rub:

• 1 teaspoon salt

• 1/4 teaspoon ground pepper optional

• 1 teaspoon paprika

• 1/4 teaspoon cumin

• 1/2 tablespoon fresh sage, chopped (or 1/4 dried)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried oregano

• 2 tablespoons almond flour (I prefer not blanched for this recipe)

STEPS

1. Preheat oven to 450 degrees.

2. In a large Ziploc storage bag, combine all ingredients for the dry rub (NO chicken and oil).

3. Line a pan with aluminum foil.

4. Put olive oil over each pan.

5. Put the chicken in the seasoning bag and shake until well coated.

6. Place coated chicken on lined pans.

7. Bake, uncovered, for 30 minutes. Turn over and bake 15 minutes longer. Total bake time for me was 45 minutes. Enjoy!