TORTILLA CHICKEN DRUMSTICKS
8-oz. lightly salted corn tortillas chips
4 tsp. chili powder
1 tsp. ground cumin
1 large egg
2-1/2 lbs. chicken drumsticks (about 10)
Lime juice
Preheat oven to 450^ with rack in middle. Oil a large 4-sided sheet pan
Pulse chips, 2-tsp. chili powder, cumin and ¼ 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 ½ tsp. salt. Dip drumstick into egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake without turning, until cooked through, 40-45 minutes. Let stand uncovered, 5 minutes.
Yield: 4 main course servings.
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