Free-range Chicken Drumsticks with tortilla chip breading

A touch of Mexico blows through your kitchen with our crispy free-range drumsticks. ¡Ole!


For crispy drumstickls


  • 2 Pkg. Pollo Fino Tender Herbs
  • 1 Pkg. tortilla chips
  • 2 eggs
  • 1 tbsp. pepper powder, sweet
  • 1 tsp. coriander
  • salt & pepper

For the guacamole


  • 1 ripe avocado
  • 1/2 organic lemon grated peel and juice
  • 1/2 bunch coriander
  • 150g natural Greek yogurt
  • salt & pepper

For the Mole Poblano


  • 2 tsp olive oil
  • 1 onion
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 pinch of cinnamon
  • 50g dark chocolate
  • 400g canned tomatoes fine-pieced
  • 50g jalapeños
  • 2 chilies
  • 2 cloves of garlic pressed
  • 1 pinch of salt & sugar

For the side dish: roasted peppers


  • 40g roasted peppers


  1. Wash drumsticks and pat dry.
  2. Mix eggs with spices in a large bowl.
  3. Toss drumsticks in egg marinade. Crush tortilla chips and add. Press chips down well with fingers. Then place on a baking sheet lined with baking paper and bake at 180 degrees for 30 min. After 15 min of baking time, carefully turn the drumsticks.
  4. For the Mole Poblano Sauce, sauté onions in oil until glazed. Sprinkle with cumin, coriander and cinnamon and sauté briefly. Add canned tomatoes incl. liquid, stir, simmer for approx. 2 min. Turn down heat. Press in garlic, add chilies, add chopped dark chocolate. Stir well, put lid on and simmer gently at medium heat for about 8 min. Season to taste with salt and sugar. Turn off heat and let rest for a bit.
  5. For the guacamole, cut avocado in half, pit, peel, mash flesh with lemon peel and juice. Finely chop the coriander, mix in with the yogurt, season. Refrigerate until ready to serve.
  6. Serve breaded drumsticks with sauces.

Side dish: Fry peppers briefly in hot oil and season with salt. Goes perfectly with drumsticks.

Bon Appétit!

Beilage: Bratpaprika kurz in heißem Öl anbraten und mit Salz würzen. Passt perfekt zu Drumsticks.

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