another foodie post

Like crunch? I made these amazing tortilla chicken drumsticks this
afternoon at the manor. They are quick and easy to make, as well
as economical. I served them with homemade fries, sprinkled with
cumin and oregano, and a wonderful cilantro-lime mayo sauce. I
promise, you will love them, too. You can also find the recipe in the
May issue of Gourmet magazine.

Tortilla Chicken Drumsticks

8 oz lightly salted corn tortilla chips
4 tsp chili powder, divided
1 tsp ground cumin
1 or 2 large eggs
3 lbs chicken drumsticks (about 15)

Preheat oven to 450. Oil a large 4 sided sheet pan. Pulse chips,
2 tsp chili powder, cumin and 1/4 tsp salt in 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 1/2 tsp salt. Dip drumsticks in egg, letting
excess drip off, then coat with crumbs. Transfer to sheet pan
and bake without turning, until cooked through, about 45 min.
Let stand 20 min. or so after removing from oven.


Cilantro-Lime Mayo

1/2 cup mayo
1/4 cup sour cream
2 Tbsp finely chopped cilantro
2 tsp grated lime zest
1 Tbsp fresh lime juice

(My secret tip to fabulous homemade fries is to raise the basket out
of the oil half way through. Let fries rest for five minutes, then
return them to the oil and fry until lightly browned and crisp. This
method gives you a soft, flaky inside and crunchy out.)