Crispy Chicken Drumsticks
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,495 cal. | (71 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 62.8 mg | (523 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,895 mg | (47 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 679 mg | |||
| Cholesterol | 631 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 Chicken legs (drumsticks)
- 200 grams Corn chip
- 2 eggs
- 5 Tbsps Pastry flour
- salt
- freshly ground peppers
- 250 grams Tomatoes
- 100 grams diced Tomatoes (canned)
- 1 ½ Tbsps sugar
- 3 garlic cloves (finely chopped)
- 3 Tbsps sunflower oil
- 2 Tbsps apple cider vinegar
- 2 tsps Chili powder
Preparation steps
1.
Season chicken with salt and pepper. Place corn chips into a freezer bag and crumble with a rolling pin (or process in a food processor). Coat chicken with flour, dip into beaten eggs and coat with chip crumbles, pressing firmly. Place chicken legs on the rack and grill in preheated oven at 200°C (approximately 400°F) for about 30-35 minutes or until golden brown.
2.
Heat oil in a pan and saute garlic for a few seconds. Add sugar and caramelize lightly, then add tomatoes and saute for about 5 minutes. Season with salt and pepper. Stir in apple cider vinegar and chili powder and remove from heat, let sauce cool completely. For better results, refrigerate overnight.
3.
Serve chicken legs with cold tomato sauce.
