1 9-ounce bag tortilla chips (about 7 cups), finely crushed
4 large eggs
12 medium chicken drumsticks (about 3 1/2 pounds)
Vegetable oil, for frying
Kosher salt
1 1/2 cups grated cheddar, jack or muenster cheese
Fresh salsa, guacamole and sliced pickled jalapenos, for topping
Directions
Put the flour in a large bowl. Put the crushed
chips in another large bowl and whisk the eggs in a third bowl. Toss the
drumsticks in the flour. One at a time, dip each drumstick in the beaten egg
and dredge in the crushed chips, turning to coat. Place on a baking sheet until
ready to fry.
Preheat the oven to 425 degrees F. Fill a large
pot with 3 inches of vegetable oil and heat over medium-high heat until a
deep-fry thermometer registers 350 degrees F. Working in batches, fry the
drumsticks until golden and cooked through, about 15 minutes. Drain on paper
towels and season with salt. (Let the oil return to 350 degrees F between
batches.)
Arrange the drumsticks on a large ovenproof
platter and sprinkle with the cheese. Bake until the cheese melts, about 4
minutes. Top with salsa, guacamole and pickled jalapenos.
