Oven-fried Chicken Drumsticks

Ingredients

• 0.5 teaspoon cayenne pepper organic canned (you can find cayenne here)
• 12  skin-on chicken drumsticks (find pasture-raised chicken drumsticks here)
• 1  guajillo chile pepper dried
• 1 cup nut flour (available here)
• 1 teaspoon thyme leaves fresh chopped
• 1 tablespoon honey 
• 1 tablespoon nutritional yeast 
• 2 teaspoons sea salt 
• 0.5 teaspoon paprika smoked (available here)

Equipment

• baking sheet
• baking paper
• oven
• whisk
• mixing bowl

Directions

1. Whisk 3 tablespoons sea salt and honey with about 2 quarts warm water to create a brine.
2. Place chicken drumsticks into a large mixing bowl, cover with brine, and drop in a guajillo chile pepper. Cover, and transfer to the refrigerator where the chicken drumsticks should marinate for 4 hours.
3. Drain off the brine, discard the chile, and pat the drumsticks dry.
4. Heat the oven to 350 F, and line a baking sheet with parchment paper.
5. Whisk the flour with salt, nutritional yeast, thyme and cayenne pepper. Dredge the chicken drumsticks in the seasoned flour until well-coated, then arrange them in a single layer on the baking sheet.
6. Bake for 45 minutesr, turning once, then increase the oven temperature to 425 and continue baking a further 15 minutes.