Chicken legs breaded with corn chips and cheese – detailed cooking recipe. Share with friends: 
Food Photography: Johnny Miller Time: one hour. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. wheat flour
- 1 packet (250 gr.) Of corn chips (approximately 7 tablespoons), finely chop
- 4 large eggs
- 12 medium-sized chicken legs (approximately 1.5 kg.)
- Vegetable oil, for frying
- Coarse salt
- 1.5 tbsp. coarsely grated cheddar cheese, Dutch or münster cheese
- Fresh Salsa, Guacamole and Sliced Sauce marinated jalapenos, sprinkled
Recipes with similar ingredients: flour, chips, eggs, chicken drumsticks, cheddar cheese, salsa sauce, guacamole sauce, jalapenos
Recipe preparation:
- Pour flour into a large bowl. Pour crushed chips into another a large bowl, and beat the eggs in a third bowl. Roll chicken legs in flour. Dip one leg into the beaten eggs, then carefully roll in chips. Put on a baking sheet before starting cooking.
- Preheat the oven to 220 ° C. Fill a large pot on 7.5 cm. Vegetable oil and heat at medium high temperature up to 180 ° С, checking the temperature with a thermometer. Fry chicken legs in small batches of hot oil, until golden brown, about 15 minutes Dry on paper towels and sprinkle with salt. (Before bookmarking each batch heat the oil to 180 ° C.)
- Put chicken legs on a large heat-resistant dish and sprinkle cheese. Bake until the cheese has melted, approximately 4 min Top with salsa, guacamole and pickled peppers jalapeno. Fresh salsa recipe. Guacamole sauce recipe.
