Ingredients

1.

Chicken Dark Meat Drumstick Only Enhanced Raw
20 oz
2.

Salt
0.25 tsp
3.

Black pepper
0.25 tsp
4.

Cream Heavy Whipping
4 fl oz
5.

Cheddar cheese
0.25 cup, shredded
6.

Colby Jack cheese
0.25 cup, shredded
7.

Mozzarella cheese, whole milk
0.25 cup, shredded
8.

Butter, unsalted
1 tbsp
9.

Cream cheese
1 oz
10.

Shirataki Noodle
8 oz
11.

Cream Heavy Whipping
4 fl oz
12.

Buttermilk, unprepared dry powder
2.5 tbsp
13.

Water
3 fl oz
14.

Raw egg, yolk
1 large
15.

Liquid Stevia
5 drops
16.

Salt
0.25 tsp
17.

Black pepper
0.25 tsp
18.

Onion powder
0.13 tsp
19.

Garlic powder
0.25 tsp
20.

Nutmeg Ground
0.13 tsp
21.

Mustard powder
0.25 tsp
22.

Paprika
0.25 tsp
23.

Raw egg
1 large
24.

Fried pork skins
3 oz
25.

Paleo Baking Flour
1.5 tbsp
26.

Garlic powder
0.25 tsp
27.

Onion powder
0.13 tsp
28.

Paprika
0.25 tsp
29.

Black pepper
0.25 tsp
30.

Avocado oil
4 tbsp

Instructions

1.
24 hours before cooking, place 5-ounce raw chicken drumsticks in a dish and season with salt and pepper. Cover the drumsticks completely with heavy cream, ensuring they are fully soaked. Cover the dish and marinate in the refrigerator for 24 hours.
2.
When ready to cook, preheat your oven to 350 degrees Fahrenheit. Prepare a 7x5 inch glass baking dish. Mix shredded cheddar, Colby, and mozzarella cheese in the bottom of the dish. Dice butter and cream cheese, and distribute the pieces over the shredded cheese. Bring a pot of water to a boil on the stove.
3.
Prepare the shirataki noodles according to the package directions. Drain, rinse, and drain again. Once the water is boiling, add the shirataki noodles and boil for 2-3 minutes. Drain the boiling water and immediately pour the hot shirataki noodles into the baking dish. The hot noodles will melt the cheese and butter.
4.
Stir the noodles in the dish until they are coated in melted cheese. In a large mixing bowl, whisk together heavy cream, dry buttermilk, water, egg, stevia, salt, pepper, onion powder, garlic powder, nutmeg, mustard powder, and paprika. Pour the filling into the baking dish until it fills around the macaroni.
5.
Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 45 minutes, or until the edges are golden, and the cheese on top is bubbled and browned. Let the dish cool for a few minutes before serving.
6.
While the macaroni is baking, remove the drumsticks from the refrigerator and transfer them to a clean plate. Whisk an egg into the excess cream. Pulse pork rinds in a food processor until finely ground. Mix the pork rinds with paleo flour, garlic powder, onion powder, paprika, and pepper on a wide plate.
7.
Fill a frying pan with about 1 1/2 inches of avocado oil and heat on medium-high heat. Dip each drumstick in the egg and cream mixture, let the excess drip off, and roll in the pork rind breading until fully coated. Place the drumsticks in the hot oil to begin frying.
8.
Cook the drumsticks for about 2-3 minutes per side, rotating them onto 4 sides each. Use a meat thermometer to check for an internal temperature of 165 degrees Fahrenheit. Adjust the heat to avoid burning the outside. Transfer cooked drumsticks to a paper towel to drain and cool. Serve 1 drumstick with 1 slice of baked macaroni per person.