My Husband and I love tortilla chips. At present, we have 3 different kinds in the house. Plain, with salsa, as nachos…we’ll take ’em any way we can get ’em. So, when I found this recipe in my most recent copy of Gourmet Magazine I knew I had to give it a try.
I decided to use blue corn tortilla chips because…well…there’s a shortage of blue food out there and I thought it would be fun. Too bad they don’t really look all that blue. Oh well. They were tasty, that’s all that matters.
1lb. Chicken Drumsticks (I used skinless, but the magazine didn’t)
8oz. Corn Tortilla Chips, crushed
4t. Chili Powder
1t. Ground Cumin
Preheat oven to 450.
Pulse chips, 2 teaspoons chili powder and cumin in a food processor until coarsely ground (I don’t have a food processor so I put them in a Ziploc bag and whacked the crap out of them – a great way to get out your frustrations of the day), then transfer to a shallow dish.
Whisk egg and remaining 2 teaspoon chili powder in a bowl.
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.
Husband Rating – 2 out of 5 – “Edible, but not my favorite.”