Summary

Ingredients

• 4 chicken legs, fresh
• 100 g tortilla chips with chilli, crumbled into small pieces
• 1 cup cornstarch
• 1 teaspoon, heaped with herbal salt e.g. from dennree (it also contains coriander)
• 1 pinch coriander, only if not contained in the herb salt
• 1 teaspoon garlic salt
• 1 teaspoon paprika powder, hot pink
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ black pepper
• 2 egg (s)
• 2 tablespoon condensed milk or coffee cream
• 1 tablespoon chilli sauce, e.g., from Bamboo Garden
• oil

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 ° C convection (without convection 200 ° C).
2. Wash the chicken legs and pat dry. Brush the oven shelf with oil and set it aside. Mix the chips with the cornstarch and the spices and place in a breading bowl. Whisk the eggs with the condensed milk and chilli sauce well and place in a second bowl. Turn the chicken legs one after the other first in the egg milk and then in the chip panade and place on the wire rack.
3. Put the wire rack in the middle of the oven, don`t forget a drip pan underneath and, depending on the size, fry the legs until crispy brown for 40 - 50 minutes.
4. A salsa is enough.
5. We also had fresh baguette and a juicy bulgur tomato salad with black olives. French fries and coleslaw are sure to go with it.