Monday, June 2, 2014

Tortilla Chicken Drumsticks

Gourmet  | May 2009

]]> Tortilla Chicken Drumsticks recipe

photo by Romulo Yanes

yield
Makes 4 (main course) servings

active time
20 min

total time
1 hr

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?

Preparation

Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.

Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.

Whisk egg and remaining 2 teaspoon chili powder in a bowl.

Season chicken with 1/2 teaspoon 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.

Serve with: roasted potato wedges with cilantro-lime mayonnaise

my notes



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