Gourmet | May 2009
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?
Ingredients
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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