Corn Chip Super Crunch Chicken

This is a no-fail, no-fuss version of classic fried chicken. It has juicy meat covered in a thick, corn chip crust.

INGREDIENTS

• 1 tablespoon vegetable oil
• 6-8 chicken thighs or drumsticks, thawed & skin taken off
• 4 cups corn tortilla chips, crushed
• 2 eggs, beaten
• 1 teaspoon paprika or chili powder

PREPARATION

1. Preheat oven to 375°F. Line a baking sheet with aluminum foil and spread with oil.
2. Place the corn chips in a large, clean plastic bag. Use a rolling pin or can to crush the tortilla chips. The finer the better.
3. Whisk the eggs in a large bowl with the paprika or the chili powder.
4. Then dip a chicken piece into the eggs, and place into the bag with the crushed corn chips. Toss the chicken piece until well coated then press the coating into the chicken piece to create a thicker coating.
5. Place the coated chicken piece onto the baking sheet.
6. Repeat with the rest of the chicken pieces leaving space in between each piece for the hot air to circulate.
7. Bake for 45 minutes or until juices run clear when poked with a fork.
8. Try something different by using blue corn chips in the coating.