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)
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.