Nacho Chicken Drumsticks Recipes

BAKED CHICKEN NACHOS

Steps:

• In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through., Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers., Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

NACHO CHICKEN DRUMSTICKS RECIPE - (4.2/5)

Steps:

• 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°F. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350°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°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 jalapeños.

NACHO CHICKEN DRUMSTICKS

Steps:

• 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.

ASIAN CHICKEN DRUMSTICKS

Steps:

• Add chicken drumsticks into a large freezer bag.
• Whisk together all remaining ingredients. Pour this over your chicken. Marinate overnight for best results or cook immediately.
• Preheat oven to 425 degrees. Prepare a dish with aluminum foil. Pour chicken into the dish and bake for 30-40 minutes or until fully cooked. You will want to flip your drumsticks half way through the baking process.

CHICKEN NACHO SOUP

Steps:

• Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
• Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.