Baked Chili‑Lime Chicken Legs with Pork‑Rind Crust
Make these crispy Chili‑Lime Chicken Legs coated in a crunchy pork‑rind and almond‑flour crust for the perfect low‑carb, keto‑friendly dinner. Juicy chicken drumsticks get a bold chili‑lime kick and an ultra‑crispy texture without deep frying. Easy to prep, oven‑baked, and packed with flavor — a delicious diabetic‑friendly meal the whole family will love
Ingredients
- 6 chicken legs drumsticks
- 1 cup crushed pork rinds fine, like panko
- 1 cup almond flour
- 1 tbsp chili‑lime seasoning Tajin‑style
- 1 tsp smoked paprika optional but great for color
- 2 egg beaten
- Salt + pepper to taste
Instructions
- Prep the oven
- Heat to 400°F. Line a baking sheet with parchment or a wire rack.
- Season the chicken
- Pat chicken legs dry. Season lightly with salt, pepper, and a pinch of chili‑lime seasoning.
- Set up your coating stations
- Bowl 1: Almond flour
- Bowl 2: Beaten egg
- Bowl 3: Pork rinds + chili‑lime seasoning + smoked paprika
- Coat in almond flour
- Lightly dredge each chicken leg in almond flour. Shake off excess.
- This creates a dry surface, so the egg wash clings beautifully.
- Dip in egg wash
- Coat each leg in the beaten egg, letting excess drip off.
- Crust it
- Roll in the pork‑rind mixture, pressing to help it adhere.
- Bake
- Bake 35–45 minutes, flipping halfway, until golden and crisp.
- Broil 1–2 minutes at the end if you want extra crunch.
- Finish
- Sprinkle a touch more chili‑lime seasoning while hot.
