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Spicy Southern-Baked Chicken Drumsticks

Recipes for Home and Restaurant

by Nadine Lloyd

Spicy Southern-Baked Chicken Drumsticks Recipe by Nadine Lloyd


(Serves 4-6)

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

2 eggs

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.

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