I got the idea from a recipe from Epicurious. Of course, I altered the recipe based on what I had at home and what I thought would taste good for my family.
Chippy Chicken
8 oz Chips (I used a combination of bbq chips, Hawaiian bbq chips, and tortilla chips)
4 tsp Ground Cumin
2 tsp Garlic Powder
Salt and Pepper to Taste
2 Large Eggs
2 1/2 lbs Chicken Drumsticks (about 10)
- Preheat oven to 450 F.
- Cover 4 sided sheet pan with foil and spray with oil.
- In a food processor pulse the chips and seasoning until coarsely ground and then transfer them into a medium bowl (large enough to dip drumstick).
- Wisk eggs in a different medium bowl.
- Dip the drumsticks in the egg mixture, let the excess drip off, and then roll the drumstick in the chip mixture. It's okay if you need to pat the crumbs onto the drumstick to help them adhere.
- Transfer the drumstick to the sheet pan and continues until all the drumsticks have been coated.
- Bake uncovered, WITHOUT TURNING, for 40 - 45 minutes. Once removed let stand for 10 minutes.
We served ours with fiesta corn and homemade plum applesauce. YUM! The girls even asked for seconds!!! UNHEARD OF!!
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