Oven Fried Tortilla Chicken Drumsticks

The food styling is in homage to Gourmet...not as good, but I tried!

I found this recipe years ago in the late, great Gourmet Magazine and it has become a family favorite. Quick, easy and delicious, this oven fried chicken dish is perfect for weeknights or weekend entertaining. It is a staple when we have guests with children and...best of all... the serving size can easily be increased for as large of a gathering as you want.

The secret to the crunch is ground corn tortilla chips. They are pulsed in a food processor (or crushed with a rolling pin) and mixed with savory seasonings like chili powder and cumin. I tweaked the original recipe a tiny bit by adding cilantro and parsley to the tortilla mixture. The chicken is coated with the mix and then baked in the oven at high heat. Super simple.

Gourmet recommended serving the dish with oven fries made with russet potatoes and a chili lime mayo/sour cream dip. Again, my small edits include swapping the white potatoes with sweet potatoes and using a vegan mayonnaise (Vegenaise) because I prefer the taste. The recipe calls for drumsticks, but any cut will work, just adjust the cooking time accordingly. Oh...here is a tip...the coating also works really well with pan fried fish. I used trout last night, but try it with your favorite. Enjoy! And thank you Gourmet...many of your recipes have become standards in my home...

Tortilla Chicken Drumsticks

from Gourmet Magazine 2009
(serves 4 as a main course)

8 oz lightly salted corn tortilla chips*
4 teaspoons chili powder, divided
1 teaspoon ground cumin

1 tbsp fresh cilantro, chopped

2 tbsp fresh parsley, chopped
1 large egg
2 1/2 lb chicken drumsticks (about 10)

sea salt

freshly ground black pepper

Preheat oven to 450°F with rack in middle. Oil a large rimmed sheet pan.
Pulse chips, 2 tsp chili powder, cumin,cilantro, parsley and 1/4 tsp salt in a 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 and 1/2 tsp pepper. 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.
* to keep this recipe gluten free, look for corn tortilla chips labeled gluten free

Roasted Sweet Potato Fries

Vegan Cilantro-Lime Dip

1 cup vegan mayo (I like the Vegenaise brand)

1/4 cup cilantro, chopped

2 tsp lime zest

1 tbsp white onion, minced

1 tbsp lime juice

1/4 tsp salt

Mix all ingredients together and serve as a dipping sauce for the chicken and potatoes.

It is "Chicken" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite chicken recipe? Feel free to share in the comments section or link to your blog if you have one. 

Jeanette's Healthy Living: Slow Cooker White Chicken Chili with Green Chilies
The Heritage Cook: Gluten-Free Fried Chicken Cutlets with Madeira Gravy
Weelicious: Roast Chicken with Caramelized Lemons
Devour: Giada's Top Chicken Dinners
Taste With The Eyes: Griddled Gochujang Chicken Sandwich, "Kimchi" Slaw and Seaweed Mayo
Napa Farmhouse 1885: Italian Chicken Stew with Olives and Kale
Red or Green?: Oven-Fried Tortilla Chicken Drumsticks
Blue Apron Blog: 5 Not Boring Weeknight Chicken Recipes
Virtually Homemade: Chicken Puttanesca
Elephants and the Coconut Trees: Spicy Deep Fried Chicken
Domesticate Me: Crispy Baked Chicken Tenders with Sriracha Honey Mustard (Gluten-Free!)
Dishing with Divya: Couscous with Chicken and Vegetables
In Jennie's Kitchen: How to Roast a Chicken
FN Dish: Winning Chicken Dinners

best,
Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

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