Tortilla Chicken Drumsticks

Ingredients

• Tortilla chips

  Snacks, unsalted, white corn

  1 cup or 26g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  8 drumstick, bone removed or 584g

• Chili powder

  Spices

  4 tsp or 10g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Limes

  Raw

  2 fruit or 134g

Directions

1. Preheat oven to 450°F and set the rack to the middle position. Lightly oil a large baking sheet.
2. In a food processor, combine the tortilla chips, 2 teaspoons of chili powder, cumin, and 1/4 teaspoon of salt. Pulse until coarsely ground, then transfer the mixture to a shallow dish.
3. In a separate bowl, whisk together the egg and the remaining chili powder.
4. Season the chicken drumsticks with 1/2 teaspoon of salt.
5. Dip each drumstick into the egg mixture, allowing any excess to drip off. Then, coat the drumsticks evenly with the tortilla chip crumb mixture, pressing gently to help it adhere.
6. Place the coated drumsticks on the prepared baking sheet.
7. Bake for 40 to 45 minutes, or until the chicken is cooked through. Do not turn the chicken during baking.
8. Remove the baking sheet from the oven and let the drumsticks rest, uncovered, for 5 minutes before serving.