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

Makes 4 (main course) servings

　　8 ounces lightly salted corn tortilla chips

　　4 teaspoons chili powder, divided

　　1 teaspoon ground cumin

　　1 large egg

　　2 1/2 pounds chicken drumsticks (about 10)

　　Accompaniment: lime wedges

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

　　Serve with:

　　roasted potato wedges with cilantro-lime mayonnaise