Prep 10 mins
Cook 30 mins
Crispy chicken appetizer with a Mexican flair. (Great American Cookbook)
- 1 1⁄4 cups crushed tortilla chips
- taco seasoning
- 2 dozen chicken drummettes
- In a large resealable plastic bag, combine chips and one 1.25 ounce package McCormick or Old El Paso Taco Spices & Seasonings, coarsely crush chips. Dampen chicken with water and shake off excess. Place a few pieces at a time in plastic bag; shake thoroughly to coat with chips. Press coating into chicken so it sticks. Arrange in a greased shallow baking pan. Bake, uncovered, in a 350 degree oven 30 to 45 minutes or until crispy.
- Serve with salsa and sour cream for dipping.