Frugal Foodie Friday - Nacho Drumsticks

From the kitchen of One Perfect Bite...I must start my post with a disclaimer tonight. The recipe for nacho drumsticks is meant for kids, or those who feed teen athletes or youth groups where young men gather in great numbers. Please don't misunderstand. There is nothing wrong with these drumsticks. They are tasty, easy to prepare and downright cheap to make, but they lack the cache that might make them appealing to adults. This is grub at its finest and it is a great starter dish for young cooks to make and share with their friends. This is more a procedure than a recipe and once all the ingredients have been assembled, it takes about 15 minutes to get the drumsticks in the oven. Plan on 2 drumsticks per person. These do not reheat well and are best served as soon as they come from the oven. Most of my gang likes them with ranch dressing, but I have a fire eater or two who prefer to use a really hot salsa for dipping. Drumsticks are one of the few bargains left in markets today. Their cost makes them a perfect candidate for a Frugal Foodie Friday feature. Here is how this version is made.

Nacho Drumsticks...from the kitchen of One Perfect Bite inspired by BHG Dinner on a Dollar

Ingredients:
1-1/2 cups mild taco sauce
1 cup all-purpose flour
3 eggs, beaten
2 cups crushed tortilla chips
12 chicken drumsticks
Optional: Dipping sauce (i.e. salsa, ranch dressing or barbecue sauce)

Directions:
1) Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil. Spray foil with nonstick cooking spray. Set aside.
2) Place taco sauce, flour, eggs, and crushed chips in separate shallow pans.
3) Working in assembly line fashion, dip each drumstick in taco sauce, then in flour, then in eggs and finally in crushed tortilla chips. Place chicken on prepared baking sheet.
4) Bake, uncovered, for about an hour or until chicken is no longer pink. Do not turn chicken as it bakes. Serve hot from the oven with a dipping sauce of your choice. Yield: 12 drumsticks or 6 servings.

                    

                                                    Older Posts

                   One Year Ago Today:                                                     Two Years Ago Today:

                     Fresh Peach Cake                                              Sweet Corn with Bacon and Miso Butter

              Three Years Ago Today:                                                      Four Years Ago Today: 

           Roasted Fennel and Peppers                                                  Chiang Mai Curry Noodles