Butterflied Chicken Drumsticks with Chimichurri Sauce

by KetoDietApp.com

Step 1Pat dry the chicken drumsticks using a paper towel. Using a sharp knife, slit open each drumstick to "butterfly". Season with salt and pepper from all sides.
Note: 1 kg (2.2 lbs) should be 8 to 10 drumsticks. Each chicken drumstick will yield about 60% meat (edible parts). If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only.

Step 2Place the drumsticks cut side up in the air-fryer in a single layer. If you have a small air fryer like I do, work in batches so the skin gets nice and crispy.

Step 3Drizzle with avocado oil (or olive oil). Turn the air fryer on and set the temperature to 210 °C/ 410 °F and cook for 18 to 20 minutes, turning the drumsticks half way to help the skin crisp up.
Note: If you don't have an air fryer, check the tips in the recipe post above for oven baking.

Step 4While the chicken is cooking, prepare the Chimichurri Sauce by mixing finely chopped parsley, oregano and chile pepper with minced garlic, vinegar, olive oil, salt and pepper. If you prefer your chimichurri super smooth, place in a food processor and pulse until smooth.

Step 5When the chicken is all cooked, remove from the air fryer. If you cooked the drumsticks in batches, place all of them back in the air fryer and cook for another minute or two to heat up and crisp up.

Step 6Serve with the prepared chimichurri sauce and sides of choice such as cauliflower rice, roasted green beans or salads.

Step 7These crispy air fryer chicken drumsticks are best served immediately while still crispy but they can be stored in the fridge for up to 3 days.