Spicy Southern-Baked Chicken Drumsticks
Recipes for Home and Restaurant
by Nadine Lloyd
1.5kg (3.3lb) chicken drumsticks
2 cups buttermilk
1 bunch fresh asparagus
2½ cups plain flour
2 chicken stock cubes
1½ teaspoons sweet paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1½ teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon salt
½ cup milk
2½ cups Japanese panko crumbs
Marinate the chicken in the buttermilk for 1½ hours.
Occasionally rotate the drumsticks.
Preheat the oven to 180°C (356°F).
In a large bowl combine the flour, chicken stock and all the dry spices together.
In a second bowl, beat the eggs and milk together.
Place the panko crumbs into a third bowl.
Coat the marinated chicken in the spicy flour mix.
Dip the coated chicken into the egg mix.
Coat the chicken with the panko crumbs.
Place the chicken onto a lined baking tray and bake for 25-30 minutes, or until golden brown and cooked through.
Serve with fresh, lightly pan-fried asparagus.