Tortilla Chicken Drumsticks

8 ounces corn tortilla chips
4 teaspoons chili powder, divided
1 teaspoon ground cumin
¼ teaspoon salt
1 large egg
2 pounds chicken drumsticks, about 6

Preheat oven to 450°F.

Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Place corn chips, 2 teaspoons chili powder, cumin and salt in a food processor and pulse until coarsely ground, then transfer to a shallow dish.

Whisk egg and remaining 2 teaspoons of chili powder together in a bowl big enough to hold one drumstick.

Dip drumsticks in egg and allow excess to drip back into the bowl. Coat with crumbs, turning and pressing crumbs to help them stick.

Place on baking sheet. Bake until cooked through, about 40 minutes.