Tortilla Chicken Drumsticks
Ground Tortilla chips have a Big Crunch and are a bit messy, but the coating is so good and so easy! Dip the cooked chicken in Sriracha Mayonnaise, your favourite hot sauces or serve as is with Potato Salad, Coleslaw, or Strawberry and Chèvre Salad.
Tortilla Chicken Drumsticks
The tortilla coating sticks to the skin of the legs…..but it is critical the chicken skin be dry before the egg wash. 50 grams of chips was the perfect amount for 4 medium/large chicken legs.
Ingredients
- 50 gr. GF Tortilla chips
- 1.5 tsp. chili powder, divided
- 1 tsp. cumin
- ¼ tsp. salt
- 1 large egg beaten
- 4 chicken drumsticks
Instructions
- Pre heat oven to 400.
- Cover a baking sheet with parchment paper and set aside.
- Pulse tortilla chips, 1 tsp. chili powder, cumin, and salt until coarsely ground. Alternately place in sturdy Zip Lock bag and crush with a rolling pin.
- Add remaining ½ tsp. chili powder to beaten egg.
- Pat chicken legs dry with a paper towel and dip in the egg mixture. Then coat with the tortilla crumbs.
- Bake without turning 45 – 50 minutes.
- Let rest a few minutes before serving.
Notes
Eating the chicken alone, a Chardonnay keeps up with the flavours and richness of the tortilla chips. And some of the sides like Potato Salad and Coleslaw.
Generally, a Sancerre or Sauvignon Blanc pair best with the salad, so we head that direction when serving with Strawberry and Chevre Salad. It’s a very flavourful salad.
If you serve the chicken legs with other sides keep in mind the more dominant flavours on the plate.
We’ve served:
• Mission Hill Reserve Chardonnay ($27.00)
• Stag’s Leap Chardonnay ($36.00)