- Main
- Chicken
- Southern
- American
- Make-ahead
- Oven
Ingredients
For the brine
- 8
chicken drumsticks (about 2 1/2 lb), patted dry
- 2 cups
buttermilk
- 1 tbsp
kosher salt
- 1 tsp
black pepper
- 1 tbsp
hot sauce (optional)
For the coating
- 2 cups
cornflakes
- 1 1/2 cups
panko breadcrumbs
- 4 tbsp
unsalted butter, melted
- 2 tsp
smoked paprika
- 1 tsp
garlic powder
- 1 tsp
onion powder
- 1/2 tsp
cayenne pepper (optional)
- 1 1/4 tsp
kosher salt
- 1/2 tsp
black pepper
- 1/2 cup
all-purpose flour
cooking spray or neutral oil, for the rack
Contains milk (buttermilk, unsalted butter) and wheat (panko breadcrumbs, all-purpose flour).
Not checked: cooking spray or neutral oil.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
In a large bowl or zip-top bag, whisk the buttermilk, 1 tbsp kosher salt, 1 tsp black pepper and the hot sauce. Add the drumsticks and turn to coat. Cover and refrigerate at least 4 hours, ideally overnight.
4 hr, hands-off
- 8 chicken drumsticks (about 2 1/2 lb)
- 2 cups buttermilk
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp hot sauce
- Step 2
Take the chicken out of the fridge 20 minutes before baking. Heat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack well with cooking spray or oil.
20 min · 425°F
- cooking spray or neutral oil
- Step 3
Put the cornflakes in a zip-top bag and crush them with a rolling pin or the bottom of a pan into coarse crumbs (not dust). Tip them into a shallow dish with the panko, smoked paprika, garlic powder, onion powder, cayenne, 1 1/4 tsp salt and 1/2 tsp pepper. Drizzle over the melted butter and rub everything together with your fingers until the crumbs look evenly damp.
10 min
- 2 cups cornflakes
- 1 1/2 cups panko breadcrumbs
- 4 tbsp unsalted butter
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- Step 4
Put the flour in a second shallow dish. Lift a drumstick from the buttermilk, letting the excess drip off but leaving it wet. Roll it in the flour, shake off the extra, dip it back into the buttermilk, then press it firmly into the crumbs, packing them on all over. Set it on the rack. Repeat with the rest, leaving space between them.
15 min
- 1/2 cup all-purpose flour
- Step 5
Bake until the crust is deep golden and crisp and the thickest part of a drumstick reads 175°F on an instant-read thermometer, 40 to 45 minutes. Don't turn them; the rack crisps the underside.
45 min, hands-off · 425°F
- Step 6
Let the drumsticks rest on the rack for 5 minutes before serving, so the crust sets and the juices settle.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026