Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
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.
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.
Serve with: roasted potato wedges with cilantro-lime mayonnaise
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (57%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 44.6mg||2 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 0.8g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 28
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