Ingredients
The following ingredients have 5 Servings
- 8 chicken drumsticks (medium size, skinned)
- Marinade:
- 2 cups of buttermilk
- 1/2 teaspoon kosher salt
- 1 teaspoon all-purpose seasoning/poultry seasoning (I used Kick'n Chicken Seasoning)
- 1/2 teaspoon sweet paprika
- 1/2 yellow onion (sliced)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- fresh juice from 1/2 lemon
- 5 sprigs fresh thyme
- 1 tablespoon tabasco sauce or habanero sauce
- For coating :
- 2 cups crushed corn flakes
- 1/3 cup Panko bread crumb
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1 1/2 teaspoons sweet paprika
Instruction
- Preparation:
- For Marinade, place chicken in a medium bowl then season with salt, all purpose seasoning/poultry seasoning, paprika, onion, garlic powder, black pepper and thyme. Pour in the buttermilk and lemon juice over chicken. Refrigerate for at least 6 hours, preferably overnight.
- In a mixing bowl, combine the crushed cornflakes, panko bread crumbs, parmesan cheese, salt, onion powder, garlic powder, parsley flakes, sweet paprika.
- Preheat the oven to 375°F. Place a gridded rack on a baking pan and lightly spray with oil.
- Remove the marinated chicken from the fridge then dredge each piece in the crumb mixture. Do this quickly to prevent a soggy crumb mixture.
- Place each piece onto the rack and spray the tops of the chicken with oil.
- Bake thoroughly until chicken is cooked through and outside is crisp and golden brown (for about 45 minutes - 1 hour).
- Serve and enjoy.
