TORTILLA CHICKEN DRUMSTICKS

Tortilla chips go well with more than just salsa, and if you’re looking for crunchy drumsticks, why not start with a coating that’s particularly crunchy in the first place? View more of our favorite recipes from this issue.
  • 8 oz lightly salted corn tortilla chips
  • 4 teaspoons chili powder, divided
  • 1 teaspoon ground cumin
  • 1 large egg
  • 2 1/2 lb chicken drumsticks (about 10)
  • ACCOMPANIMENT:  lime wedges

  • Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
  • Pulse chips, 2 tsp chili powder, cumin, and 1/4 tsp salt in a food processor until coarsely ground, then transfer to a shallow dish.
  • Whisk egg and remaining 2 tsp chili powder in a bowl.
  • Season chicken with 1/2 tsp salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
  • Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.
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