Tortilla Chip Coated Chicken Drumsticks

Tortilla chips go well with more than just salsa,
and if you’re looking for crunchy drum sticks,
why not start with a coating that’s
particularly crunchy in the first place?

Ingredients:
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)
lime wedges for garnish

Directions:
Preheat oven to 450 degrees F.
Oil a large 4-sided sheet pan.
Put tortilla chips in food processor and pulse,
along with 2 teaspoons chili powder, cumin, and
1/4 teaspoon salt, 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.
Garnish with fresh lime wedges.