El Paso Chicken Legs

4 cups corn chips, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
6 broiler-fryer chicken legs
1/4 cup Best Foods®/Hellmann’s® Real Mayonnaise

In shallow dish or on sheet of wax paper combine first 4 ingredients.

Rinse chicken and pat dry. Brush all sides with Real Mayonnaise; coat with chip mixture. Place skin side up in shallow roasting pan. Bake at 425 degrees F for 45 minutes or until fork-tender.

Makes 6 servings.