Cornflake Crusted Chicken Drumsticks Recipe

Chicken drumsticks: The main protein for this dish, providing a juicy and flavorful base.

Crushed cornflakes: These create a crispy, golden coating for the chicken.

Buttermilk: Used to marinate the chicken, adding tenderness and a tangy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Contributes a smoky, slightly sweet flavor to the chicken.

To ensure the cornflakes adhere well to the chicken drumsticks, let the coated drumsticks rest on the baking sheet for about 10 minutes before placing them in the oven. This allows the buttermilk mixture to slightly soak into the cornflakes, creating a better bond and resulting in a crispier crust.

• Chicken drumsticks - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a suitable alternative.

• Crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be seasoned to mimic the flavor of cornflakes.

• Buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and consistency, making it a good alternative for marinating the chicken.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still complement the dish well.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, which can enhance the flavor of the chicken.

• Allow the chicken drumsticks to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.

• For short-term storage, place the cooled drumsticks in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3 days.

• To freeze, individually wrap each drumstick in plastic wrap or aluminum foil. This helps to maintain the crispy texture of the cornflake crust.

• Place the wrapped drumsticks in a single layer on a baking sheet and freeze until solid, about 2 hours. This prevents them from sticking together.

• Once frozen, transfer the drumsticks to a freezer-safe zip-top bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the drumsticks on a baking sheet and bake for 15-20 minutes, or until heated through.

• For reheating from frozen, preheat your oven to 375°F (190°C). Place the frozen drumsticks on a baking sheet and bake for 25-30 minutes, or until heated through and crispy.

• If you prefer a quicker method, you can reheat the drumsticks in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, checking frequently to ensure they do not become rubbery.

• For an extra crispy finish, you can reheat the drumsticks in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, or until heated through and crispy.

• Always ensure the internal temperature of the chicken reaches 165°F (74°C) when reheating to ensure food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken drumsticks on a baking sheet lined with aluminum foil. Cover the drumsticks with another piece of foil to prevent them from drying out. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method helps maintain the crispy cornflake crust.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the chicken drumsticks in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are heated through and the crust is crispy again.

• Microwave Method: Place the chicken drumsticks on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 2-3 minutes, checking halfway through. Note that this method may not keep the cornflake crust as crispy as other methods.

• Skillet Method: Heat a small amount of olive oil in a skillet over medium heat. Add the chicken drumsticks and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through and the crust is crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken drumsticks on the toaster oven tray. Heat for about 10-15 minutes or until they are heated through and the cornflake crust is crispy.

• Oven: Used to bake the chicken drumsticks at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the buttermilk, salt, pepper, and paprika.

• Baking sheet: Used to place the coated drumsticks for baking.

• Measuring cups: Used to measure out the buttermilk and crushed cornflakes.

• Measuring spoons: Used to measure the salt, pepper, and paprika.

• Tongs: Used to dip the chicken drumsticks into the buttermilk mixture and coat them with crushed cornflakes.

• Crushing tool: Used to crush the cornflakes if they are not pre-crushed.

• Parchment paper: Optional, used to line the baking sheet for easier cleanup and to prevent sticking.

• Cooling rack: Optional, used to place the drumsticks after baking to cool slightly before serving.

Prepare ingredients in advance: Measure and mix the buttermilk with salt, pepper, and paprika ahead of time to streamline the process.

Crush cornflakes efficiently: Use a food processor to quickly crush the cornflakes to save time and ensure even coating.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch coating: Dip and coat all chicken drumsticks at once, placing them on the baking sheet in a single step to save time.