Ingredients

The following ingredients have 8 Servings
  • 2 pounds (about 8 pieces) chicken drumsticks
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 cups cornflakes, crushed
  • 1/2 cup fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Instruction

  • Holding the chicken with drum part side up, pull the skin down towards bone to completely remove. Discard skin.
  • In a wide, shallow dish, combine buttermilk marinade ingredients: buttermilk, hot sauce, salt, sugar, and pepper. 
  • Add chicken and massage to coat. Marinate in the refrigerator for at least 4 hours or overnight for best results.
  • Line a baking sheet with foil. Set aside.
  • In a large bowl, combine cornflake coating ingredients: cornflakes, fresh parsley, salt, cayenne pepper, garlic powder, and pepper. Toss to combine. Add olive oil and toss together until cornflakes are moistened.
  • Let chicken stand at room temperature for about 30 minutes. Drain from marinade and immediately dredge in cornflake mixture, patting down crumbs to fully coat. 
  • Arrange in a single layer on prepared baking sheet and bake in a 375 F oven for about 35 to 40 minutes or until golden on the outside and thermometer inserted into thickest part reads 165 F. Remove from pan and serve hot.