Nacho Chicken Drumsticks
Can't decide between fried chicken and nachos? Y don't have to, and why should you? This recipe for Nacho Chicken Drumsticks gives you the best of both.
- 1 cup all-purpose flour
- 1 (9 ounce) bag tortilla chips, finely crushed, about 7 cups
- 4 large eggs
- 12 medium chicken drumsticks, about 3 1/2 pounds
- Vegetable oil, for frying
- Kosher salt
- 1 1/2 cups grated Cheddar, Jack or Muenster cheese
- Fresh salsa
- Pickled jalapenos, sliced for topping
Preparation time 30mins
Cooking time 60mins
Adapted from foodnetwork.com
Put the flour in a large bowl. Put the crushed chips in another large bowl and whisk the eggs in a third bowl. Toss the drumsticks in the flour. One at a time, dip each drumstick in the beaten egg and dredge in the crushed chips, turning to coat. Place on a baking sheet until ready to fry.
Preheat the oven to 425°F. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, fry the drumsticks until golden and cooked through, about 15 minutes. Drain on paper towels and season with salt. (Let the oil return to 350°F between batches.)
Arrange the drumsticks on a large ovenproof platter and sprinkle with the cheese. Bake until the cheese melts, about 4 minutes. Top with salsa, guacamole and pickled jalapeños.