Tortilla Chicken Drumsticks
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) servings
- 1 large egg
- 1 teaspoon ground cumin
- 8 ounces lightly salted corn tortilla chips
- 4 teaspoons chili powder, divided
- 2 1/2 pounds chicken drumsticks (about 10)
- accompaniment: lime wedges
- Carbohydrate 40 g(13%)
- Cholesterol 307 mg(102%)
- Fat 40 g(62%)
- Fiber 4 g(15%)
- Protein 57 g(114%)
- Saturated Fat 9 g(45%)
- Sodium 572 mg(24%)
- Calories 766
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
