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 really well to the skin of the legs…..but it is critical the chicken skin be dry before the egg wash. CHO will depend on your tortilla chips. 50 grams of chips was the perfect amount for 4 medium/large chicken legs.
Ingredients
- 50 gr. GF Tortilla chips (29 CHO/50 gr) 29 CHO
- 1.5 tsp. chili powder divided 0 CHO
- 1 tsp. cumin 0 CHO
- ¼ tsp. salt 0 CHO
- 1 large egg beaten 0 CHO
- 4 chicken drumsticks 0 CHO
TOTAL CHO 29 CHO
- 29 CHO DIVIDED BY 4 = 7.25 CHO EACH
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.
