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Life in these neck of the woods have still been crazy busy.  I sooo want to get back into the kitchen creating….but I must confess…my work has been incredibly busy.  So simple easy meals have been gracing our plates.

Here is another chicken recipe – so easy when you have a too busy day!

Once again, I marinated some chicken legs in a “buttermilk”  – I used Kefir Milk, or for Dairy Free you could add 1 Tblsp. of apple cider vinegar to one cup of soy milk or other non dairy milk.   It is amazing how kefir milk tenderizes the meat – beyond any marinade I have ever tried.

I had used finely crushed lightly salted Corn chips – wow!  So yummy, easy and quick. And if you like it really spicy, add more Chipotle Chili Powder to suit your taste.

5-8 chicken legs – or other cuts – skin on, bone in

1 cup of Kefir Milk or Soy Milk with 1 Tblsp. Apple Cider Vinegar

1 cup crushed corn tortilla chips

1 tsp. Garlic powder, and 1 tsp. Chili powder

1/2 tsp. Chipotle Chili Powder (Cayenne Pepper would work too, but there is a definite flavor to the Chipotle Chili Powder)

1/4 tsp. Smoked Paprika

Transfer the chicken pieces to a bowl, and pour in the milk, covering to coat.  Refrigerate 1-2 hours.

Meanwhile, whiz up Lightly Salted Corn Chips in a food processor – enough for 1 cup, processed fairly fine.  Empty onto a plate and add in the seasonings, tossing to combine.

Take each piece of chicken, add to the plate of seasoned corn chips, pressing down on the chicken, turning over each side, pressing down to coat well. Transfer to a baking sheet, and bake in a 350-375 degree oven for 45 minutes to 1 hour.


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