My friend Rachel from Killin It Keto has released a ketogenic guide called the 21-Day Ketogenic Diet Weight Loss Challenge, and this crispy smoked paprika drumsticks recipe is one of my favorite recipes from the book. It is simple, flavorful, low carb, and ideal for anyone looking for an easy keto chicken dinner that does not require complicated prep or a long list of ingredients.
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These crispy smoked paprika chicken drumsticks are perfect for busy weeknights when you want something satisfying with minimal cleanup. The seasoning blend is smoky, savory, and lightly spicy, thanks to smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Baking powder helps the chicken skin crisp up in the oven, while melted butter adds richness and helps create a golden finish.
This keto drumstick recipe works well as a main dish for dinner and pairs beautifully with low-carb sides. Rachel often serves them with Bacon Wrapped Asparagus Bundles or Slow Cooker Creamed Spinach and Artichoke. You could also enjoy them with a simple green salad, roasted low-carb vegetables, or any keto-friendly side you already love.
I recently had Rachel on the podcast, and she was a pleasure to speak with. She is down to earth, knowledgeable, and passionate about helping people understand the ketogenic lifestyle in a practical way. I’m grateful to be able to share this crispy smoked paprika drumsticks recipe from her book with you.
The 21-Day Ketogenic Diet Weight Loss Challenge
Rachel Gregory is a Board-Certified Nutrition Specialist, Athletic Trainer, Strength and Conditioning Coach, and the author of the 21-Day Ketogenic Diet Weight Loss Challenge. She received her Master’s Degree in Nutrition and Exercise Physiology from James Madison University and her Bachelor’s Degree in Sports Medicine from the University of Miami.
Rachel has extensive knowledge of both the science and real-world application of the ketogenic diet for weight loss, performance, and overall health. She completed the first human clinical trial examining the effects of the ketogenic diet in CrossFit athletes, which was published in the International Journal of Sports and Exercise Medicine. She has also presented her research at national conferences and works closely with doctors and scientists who specialize in low-carbohydrate and ketogenic nutrition.
Rachel is the Founder and CEO of Killin It Keto, LLC, and the creator of the 21-Day Keto Challenge. Throughout her career, she has worked with a wide range of people, including Division I collegiate athletes, WNBA players, and leading bodybuilders. Her work focuses on education, sustainable nutrition, physical performance, mental wellbeing, and long-term health goals.
Links
Website: www.killinitketo.com
Instagram: https://www.instagram.com/killinitketo/
Twitter: https://twitter.com/Killinitketo
Facebook: https://www.facebook.com/killinitketo/
YouTube: CLICK HERE
Book: Buy On Amazon Here
Recipe
Crispy Smoked Paprika Drumsticks
These crispy smoked paprika drumsticks are a simple keto chicken recipe made with bold spices, butter, and oven-baked chicken drumsticks. They are low carb, gluten free, nut free, and ideal for an easy dinner.
200 kcal
FatForWeightLoss (Aaron Day)
5 minutes
45 minutes
50 minutes
6 servings
Ingredients
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 Tbsp nutritional yeast (optional)
- 6 chicken drumsticks patted dry
- 2 Tbsp butter melted
Instructions
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Preheat the oven to 300F (150C). Line a baking sheet with aluminum foil and place a baking rack on top. Grease or spray the rack with oil to help prevent the chicken from sticking.
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In a paper bag or resealable plastic bag, combine the smoked paprika, garlic powder, onion powder, baking powder, salt, black pepper, cayenne pepper, and nutritional yeast if using. Shake well to mix.
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Add the drumsticks to the bag and shake until the chicken is evenly coated with the spice mixture.
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Place the coated drumsticks on the prepared baking rack and bake for 25 minutes.
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After 25 minutes, increase the oven temperature to 400F (200C). Brush the drumsticks with melted butter and bake for another 20 minutes, or until the skin is crisp and the chicken is cooked through.
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Remove the drumsticks from the oven and let them cool for 5 minutes before serving.
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Tips & Notes
Make it Paleo or dairy free: Use ghee if tolerated, or replace the butter with tallow or lard.
Recipe tip: For even crispier chicken, set the oven to broil for the final 3 to 5 minutes of cooking. Watch closely to avoid burning.
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