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Crunchy Jalapeño Chicken Drumsticks

0 Ratings
0 Comments
  • Prep 10 min
  • Total 60 min
  • Servings 4

Chicken drumsticks coated with jalapeno chips and baked to a crispy crunch. MORE + LESS -

Macheesmo Macheesmo
January 2, 2015

Ingredients

8
chicken drumsticks
1
(5.5 oz. bag) Food Should Taste Good™ jalapeno tortilla chips
4
tablespoons unsalted butter
2
tablespoons milk
1/2
teaspoon garlic powder
1/2
teaspoon paprika
1/2
teaspoon kosher salt

Steps

Hide Images
  • 1
    Preheat oven to 425ºF. Line a large baking dish with parchment paper or foil.
  • 2
    In a small food processor, pulse chips into fine crumbs. Set aside.
  • 3
    Melt butter and stir together with milk, garlic powder, paprika and kosher salt.
  • 4
    Dip each drumstick in the butter mixture and then in the crumbled chips. Place each drumstick in the lined baking dish.
  • 5
    Bake drumsticks for 50 minutes, until they are crispy and cooked through.
  • 6
    Serve drumsticks while warm.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • With a bit of a bite and a lot of crunch, these drumsticks are great for game day or a quick weeknight meal.

    In my opinion, fried chicken is the best kind. It just gets so crispy and delicious on the outside and stays perfectly juicy on the inside. But frying can be a big setup... all that oil and work.

    Luckily, there’s another way to make really crispy and delicious chicken: Coat it in chips and bake it!

    While you could technically use any chips, I think corn tortillas work best because they're sturdy and bake well. I used some with a kicky flavor to – Food Should Taste Good Jalapeno chips.

    Crunch the chips up until they're a fine texture. You can pulse them in a small food processor to get them really fine.

    Meanwhile, mix together some butter with a pinch of salt, garlic powder and paprika. Melt this together and stir in some milk. This will be the dipping mixture to make sure the chips stick to the chicken.

    Working with one drumstick at a time, dip each one in the butter mixture and then pack on the chips. The chips should completely cover the chicken.

    Bake these in a large dish lined with parchment paper (or foil) for easier cleanup.

    Bake them at 425ºF for about 45-50 minutes. That will really crisp up the outside and make sure the chicken drumsticks are cooked through in the thickest part.

    Love these beauties!

    Two of these drumsticks and a side or two makes a great meal. Ditch the fryer next time and give these a shot!

    Nick thinks chips makes chicken taste even better! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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