8-10 Chicken Drumsticks
2 Eggs
1 bag Pork Rinds
Salt and Pepper to taste
Tony Chachere’s Creole Seasoning

Skin and rinse the Drumsticks, set aside.

Beat the Eggs in a low bowl big enough to dunk chicken.

Crush the Pork Rinds, med/fine, and put in either a bowl to coat the chicken or in a bag to shake and coat.

Dip the Chicken in the beaten Egg, and then coat with the crushed Pork Rinds.

Place in a cake pan or small roaster that has been sprayed with Pam.

Salt and Pepper to taste, and sprinkle with Tony’s.

Bake uncovered at 375 for 1 hour.  No need to turn during baking.