This Chicken Drumsticks and Mushrooms recipe is a crispy fried chicken main dish that the whole family will love. It’s gluten-free and made with all-natural ingredients. So, it’s perfect for anyone on a diet, especially those on strict keto and paleo diets.
If you’re interested in cooking healthy meals, you need to sign up for our emails. We’ll send you all kinds of helpful tips and bonus recipes.
For a limited time, we’ll even send you our brand new Keto Quick Start Guide. It contains hours of research boiled down into a few easy to read pages.
This recipe is inspired by one I discovered in Mickey Trescott’s The Autoimmune Paleo Cookbook .
Autoimmune Paleo is a special diet designed to help people with Autoimmune diseases.
I came across this recipe when helping a friend of mine through the elimination phase of her diet. This is the first thirty days of the autoimmune protocol when you are on a very strict diet.
You eliminate all sorts of foods from your diet, that are considered inflammatory in hopes of helping your body heal.
We learned an entirely new way to cook, and, at first, most of it was bland and unpleasant. Eventually, I stumbled upon this gem and got the hang of it.
Of course, I did tweak the recipe a bit to simplify it and save me some time in a kitchen.
Also, the original recipe used sage, which my family does not love..so I substituted for oregano and a parsley garnish.
Prepare the Chicken Drumsticks and Mushrooms
Step 1: Prepare the Chicken
It’s always a wise idea to rinse your chicken before you prepare it. After rinsing, I always generously salt any meat using sea salt or pink salt.
Step 2: Fry the Drumsticks
You don’t bread the chicken for this simple recipe. Just fry the chicken itself directly in the coconut oil. There are two important things to remember for this step:
- Using refined coconut oil will help the chicken not to retain as much of the “coconut” flavor. I recommend using refined organic coconut oil.
- It’s always tricky to get chicken on the bone “done” at this point, we aren’t worried as much about “doneness” as “crispiness.” We will finish the chicken off in the oven at the end. The longer you fry them, the less time it will take in the oven at the end.
Step 3: Prepare the Mushrooms
Once you remove the chicken from the pan, you will have a large amount of oil in the pan. Chicken legs make oil when they cook.
You’ll have to pour out most of this oil. You only want enough to saute the mushrooms left in the pan.
TIP: Buy pre-sliced mushrooms in order to save a little time in the kitchen.
- Sautee the garlic and oregano for about two or three minutes with the mushrooms.
- Then, add in the bone broth and apple cider vinegar and cook for another two or three minutes.
It doesn’t take long to saute the mushrooms for this step. Watch them closely. Overcooked mushrooms can get slimy.
Step 4: Finish in the Oven
Once you’ve finished cooking the mushrooms, add the chicken back into the pan and finish off in the oven.
A lot of people hesitate cooking chicken on the bone because it can be difficult to tell when it is finished. The easiest way I have found is to use a thermometer.
Chicken is done when a thermometer next to the bone comes out at 165 degrees Fahrenheit.
Luckily, chicken drumsticks are very forgiving when finished off this way. As long as you get the crunchy coating on the outside before you put them in the oven, it is unlikely they will dry out…unless severely over-cooked.
- Terri Snider
- 5 tablespoons organic refined coconut oil
- 5 cloves garlic, chopped
- 16 oz sliced mushrooms
- 2 tablespoons apple cider vinegar
- 4 tablespoons bone broth (chicken)
- 1 teaspoon sea salt
- 1 tablespoon fresh oregano
- Preheat the oven to 345.
- Prepare the chicken by rinsing and salting.
- Heat coconut oil in iron skillet.
- Fry chicken legs on medium low heat in oil for 10 minutes on each side, then remove the chicken. It should be golden on the outside.
- At this point, to remove a little of the oil from the pan, leaving only a thick coating on the bottom of the pan.
- Add the garlic, oregano and mushrooms, and sautee for a few minutes.
- Stir in the apple cider vinegar, bone broth and 1/4 teaspoon salt.
- Add the chicken back into the pan.
- Bake for about 20 minutes until thermometer placed in the thickest part of the chicken reads 165.
Nutrition InformationYield 4 Serving Size 1 leg and 4 oz mushrooms
Amount Per Serving Calories 196Total Fat 17gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 563mgCarbohydrates 8gFiber 3gSugar 3gProtein 3g
*Nutrition facts vary be sure to calculate your own macros.
Before you leave, be sure to check out some more of our super healthy recipes.