12 chicken drumsticks
1/4 cup tapioca flour
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon Himalayan salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
Preheat the oven to 180 degrees
Into a large plastic freezer bag place the tapioca flour and all the spices.
Secure the top of the bag closed and toss all the spices through the flour evenly.
Place the chicken drumsticks into the spiced flour and secure the bag again.
Toss and mix the drumsticks through the spiced flour mixture. Make sure they are evenly and completely coated.
Gently shake off any excess flour and place drumsticks onto a non stick baking tray. Make sure they aren’t touching to allow them to crisp up properly.
Bake for approximately 40 mins or until golden brown and cooked through. After 20 mins turn the drumsticks to make sure evenly crispy.
These PBC crispy chicken drumsticks make a perfect snack, lunch or dinner option for the whole family. The leftovers make a great lunch box idea for the kids too. I also think they would be a great party alternative to the dreaded party pies or sausage rolls.