It’s the 4th of July this weekend, and we’ve got an easy, creative party recipe for you: Tortilla Drumsticks! This is a healthy play on crispy fried chicken, but instead of the crispiness coming from deep fried batter, it comes from baked bean & rice chips. This recipe is gluten-free, dairy-free, soy-free and nut-free, and it’s fun for the whole family and super delicious!
If you want extra tender chicken, salt the drumsticks 2 days before you intend to prepare the recipe (read more about pre-salting here). You can bake the drumsticks in the oven or grill them on the BBQ. Enjoy!
INGREDIENTS (makes about 10 drumsticks):
- 8 ounces Beanfields Pico de Gallo Bean & Rice Chips
- 4 teaspoons chili powder, divided
- 1 teaspoon ground cumin
- 2 tablespoons oat bran or ground oats
- 1 large egg
- 3/4 teaspoons sea salt
- 2 1/2 pounds chicken drumsticks (about 10)
- Accompaniment: lime wedges
Preheat oven to 350°F with rack in middle. Oil a large 4-sided sheet pan.
Pulse the chips, 2 teaspoons chili powder, cumin, oat bran, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
Whisk egg and remaining 2 teaspoon chili powder in a bowl.
Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.
Serve with lime wedges or accompaniment of choice. Enjoy!