Chicken legs in corn chip breading with cheese

Ingredients:

• 1 cup wheat flour
• 1 package (250 g) corn chips (about 7 cups), finely chopped
• 4 large eggs
• 12 medium chicken drumsticks (about 1.5 kg)
• Vegetable oil, for frying
• Coarse salt
• 1.5 cups coarsely grated Cheddar, Dutch, or Muenster cheese
• Fresh salsa, guacamole, and sliced ​​pickled jalapeños, for topping

Preparation:

1. Place flour in a large bowl. Place crushed chips in another large bowl, and beat the eggs in a third bowl. Dredge the chicken legs in flour. Dip each leg in the beaten eggs, then coat thoroughly in chips. Place on a baking sheet until ready to cook.
2. Preheat oven to 425°F (220°C). Fill a large saucepan with vegetable oil to a depth of 3 inches (7.5 cm) and heat over medium-high heat to 350°F (180°C), checking with a thermometer. Fry the chicken legs, immersing them in the hot oil in small batches, until golden brown, about 15 minutes. Drain on paper towels and sprinkle with salt. (Preheat the oil to 350°F (180°C) before adding each batch.)
3. Place the chicken legs on a large ovenproof platter and sprinkle with cheese. Bake until the cheese is melted, about 4 minutes.
   
   Top with salsa, guacamole and pickled jalapeños.
   Fresh recipe salsa.
   Sauce recipe guacamole.