- ¾ cup buttermilk
- 8 Large chicken drumsticks (skin removed)
- 3½ cups cornflakes
- 1 teaspoon garlic salt
- 2 teaspoons ground paprika
- 2 teaspoons lemon pepper
- olive oil cooking spray
- ½ cup plain flour
- steamed vegetables (to serve)
Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.