Chicken drumsticks: These succulent cuts of chicken serve as the star protein, providing a rich, juicy, and flavorful foundation that holds up wonderfully to the crispy coating. Their bone-in nature helps keep them moist during baking.

Crushed cornflakes: Far from just a breakfast cereal, cornflakes are meticulously crushed to form the iconic, incredibly crispy, and perfectly golden coating. They offer a unique texture that stands out from traditional breadcrumbs.

Buttermilk: This dairy marvel is the secret to tender, juicy chicken. It not only tenderizes the meat but also imparts a delightful tangy flavor and helps the cornflake crust adhere perfectly, ensuring maximum crispiness.

Salt: A fundamental seasoning, salt is crucial for enhancing and balancing the natural flavors of the chicken and the cornflake coating, making every bite more savory and enjoyable.

Black pepper: Freshly ground black pepper adds a mild, pungent heat and a subtle depth of flavor that beautifully complements the other spices and the richness of the chicken.

Paprika: Essential for both flavor and visual appeal, paprika contributes a mild, earthy, and slightly smoky sweetness. It also gives the cornflake crust a beautiful, warm reddish-orange hue, making the dish more inviting.

To achieve the ultimate crispy and golden cornflake crust that perfectly adheres to your chicken drumsticks, there’s one technique tip you absolutely must follow: after coating the drumsticks, allow them to rest on the baking sheet for approximately 10 minutes before placing them into the preheated oven. This crucial resting period isn’t just about waiting; it’s a vital step that allows the buttermilk mixture to be fully absorbed and bind with the crushed cornflakes. As the liquid from the buttermilk slightly soaks into the cornflakes, it creates a robust bond that prevents the coating from falling off during baking. This leads to a much more uniform, exceptionally crispy, and beautifully golden-brown crust. Skipping this step can result in a less adhesive coating and a less satisfying crunch, so make sure to give your chicken this brief, but impactful, moment of rest!

• Chicken drumsticks – Substitute with chicken thighs: Chicken thighs are an excellent alternative, boasting a similar juicy texture and rich flavor profile to drumsticks. They are also incredibly forgiving during cooking and will absorb the buttermilk marinade beautifully. You might need to adjust baking time slightly, ensuring they reach an internal temperature of 165°F (74°C).

• Crushed cornflakes – Substitute with panko breadcrumbs: For a different but equally delightful crunch, panko breadcrumbs are a fantastic choice. Panko creates a lighter, airier, and exceptionally crispy crust compared to standard breadcrumbs. You can easily season them with a pinch of sugar and salt to mimic the subtle sweetness of cornflakes.

• Buttermilk – Substitute with plain yogurt: If buttermilk isn’t available, plain yogurt (full-fat or low-fat) makes a great stand-in. It offers a similar tangy flavor and creamy consistency, making it effective for tenderizing the chicken and helping the coating adhere. Dilute it slightly with a splash of milk or water if it’s too thick.

• Salt – Substitute with soy sauce: While it introduces a different flavor profile, a good quality soy sauce can provide the necessary salty and umami depth. Use it sparingly, as soy sauce is quite potent, and be mindful of the added liquid. This will give your chicken a more savory, East Asian-inspired twist.

• Black pepper – Substitute with white pepper: White pepper offers a similar heat and peppery kick but with a slightly milder, earthier flavor. It’s often preferred in lighter-colored dishes for aesthetic reasons, and it will still provide an excellent aromatic counterpoint to the other flavors in the dish.

• Paprika – Substitute with cayenne pepper: If you enjoy a bit more heat, cayenne pepper is a suitable swap for paprika. It provides a similar reddish hue and a significant spicy kick, transforming your crispy chicken into a more fiery and exhilarating experience. Adjust the amount to your preferred spice level.

• Allow the chicken drumsticks to cool completely at room temperature before any storage. This critical step prevents condensation from forming inside the container, which would otherwise make your beautiful cornflake coating soggy and diminish its crispiness.

• For short-term storage in the refrigerator, place the cooled drumsticks in an airtight container. Alternatively, wrap them tightly in aluminum foil to protect their texture and flavor. Stored correctly, they will remain delicious for up to 3 days.

• To prepare for freezing, individually wrap each drumstick tightly in plastic wrap, followed by a layer of aluminum foil. This dual layer of protection helps to prevent freezer burn and is key to maintaining the crispy texture of the cornflake crust upon reheating.

• Next, arrange the individually wrapped drumsticks in a single layer on a baking sheet. Place the baking sheet in the freezer until the drumsticks are solid, which typically takes about 2 hours. This prevents them from sticking together when transferred to a larger container.

• Once frozen solid, transfer the drumsticks to a freezer-safe zip-top bag or a robust airtight container. Make sure to label the container with the date. Properly stored, they can be kept in the freezer for up to 2 months without significant loss of quality.

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

• For reheating from frozen, preheat your oven to a slightly higher temperature of 375°F (190°C). Place the frozen drumsticks directly on a baking sheet and bake for 25-30 minutes, or until they are heated through to the center and the coating is crispy.

• If you need a quicker reheating method, the microwave can be used, though it may compromise crispiness. Place drumsticks on a microwave-safe plate, cover with a damp paper towel to retain moisture, and microwave on medium power for 2-3 minutes. Check frequently to avoid overcooking and rubbery chicken.

• For an extra crispy finish, especially from frozen, an air fryer is a fantastic tool. Preheat the air fryer to 375°F (190°C) and cook the drumsticks for 10-12 minutes, turning halfway, until they are hot, juicy, and beautifully crispy.

• Regardless of the reheating method, always ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer to guarantee food safety and enjoyment.

• Oven Method: The oven is arguably the best method for preserving the beloved crispy cornflake crust. Preheat your oven to 350°F (175°C). Place the chicken drumsticks on a baking sheet, ideally lined with aluminum foil for easier cleanup. For maximum moisture retention, loosely cover the drumsticks with another piece of foil. Heat for approximately 15-20 minutes, or until the internal temperature reaches a safe 165°F (74°C). This method ensures a crisp exterior and a juicy interior.

• Air Fryer Method: For unparalleled crispiness and speed, the air fryer is your best friend. Preheat your air fryer to 375°F (190°C). Arrange the chicken drumsticks in the air fryer basket in a single layer, ensuring good air circulation. Heat for about 5-7 minutes, making sure to flip them halfway through, until they are heated through and the crust has returned to its original crispy glory.

• Microwave Method: While the quickest, the microwave method is not recommended if crispiness is your top priority. Place the chicken drumsticks on a microwave-safe plate and cover them with a damp paper towel. This helps to keep them moist. Heat on medium power for 2-3 minutes, checking halfway through. Be aware that this method will result in a softer coating, but it’s perfect for a quick warmth.

• Skillet Method: To achieve a crispy bottom and juicy meat, the skillet method works well. Heat a small amount of olive oil or butter in a non-stick skillet over medium heat. Add the chicken drumsticks, cover with a lid to trap some heat, and cook for about 5-7 minutes, turning them occasionally to ensure even heating and crisping of all sides. This can produce a nice browning.

• Toaster Oven Method: For smaller batches, a toaster oven is a convenient and effective way to reheat while maintaining crispiness. Preheat your toaster oven to 350°F (175°C). Place the chicken drumsticks on the toaster oven tray and heat for about 10-15 minutes, or until they are thoroughly warmed through and the cornflake crust is crunchy once more.

• Oven: Your standard home oven is the primary tool for baking these chicken drumsticks to a consistent internal temperature of 400°F (200°C), ensuring they are cooked through and the crust is golden.

• Mixing bowl: A medium-sized mixing bowl is indispensable for easily combining the buttermilk, salt, pepper, and paprika, creating the flavorful marinade that tenderizes the chicken.

• Baking sheet: A sturdy baking sheet provides the flat surface needed to arrange the coated drumsticks. Opt for one with raised edges to catch any drips and ensure even baking.

• Measuring cups: Accurate measurement is key for consistent results. Measuring cups are used to precisely measure out the buttermilk and the crushed cornflakes.

• Measuring spoons: Essential for adding just the right amount of seasoning, measuring spoons ensure you accurately portion the salt, pepper, and paprika for a perfectly balanced flavor.

• Tongs: A pair of kitchen tongs is incredibly useful for safely dipping the chicken drumsticks into the buttermilk mixture and then handling them to coat thoroughly with crushed cornflakes, keeping your hands clean.

• Crushing tool: If your cornflakes aren’t pre-crushed, a dedicated crushing tool like a rolling pin or a food processor can efficiently break them down into the ideal texture for coating.

• Parchment paper: (Optional, but highly recommended) Lining your baking sheet with parchment paper makes for incredibly easy cleanup and prevents the delicious crust from sticking to the pan.

• Cooling rack: (Optional) Placing the baked drumsticks on a cooling rack after removing them from the oven allows air to circulate underneath, helping to maintain their crispiness as they cool slightly before serving.

Prepare ingredients in advance: One of the easiest ways to streamline your cooking process is to measure and mix the buttermilk with salt, pepper, and paprika ahead of time. You can even marinate the chicken in this mixture overnight in the refrigerator, which also enhances tenderness and flavor, saving you precious minutes during meal prep.

Crush cornflakes efficiently: Don’t waste time hand-crushing. For a quick and uniform result, use a food processor to quickly crush the cornflakes. A few pulses will get them to the perfect consistency for an even coating, drastically cutting down on prep time.

Use parchment paper: This simple trick is a game-changer for cleanup. Line the baking sheet with parchment paper before placing the coated drumsticks. Not only does it prevent sticking, but it also means minimal scrubbing after baking, turning cleanup into a breeze and saving you valuable time.

Batch coating: Instead of coating one drumstick at a time, organize your workspace for efficient batch processing. Dip and coat all chicken drumsticks in sequence, placing them directly onto the prepared baking sheet in a single, continuous step. This method reduces handling time and ensures a smoother, quicker workflow from raw chicken to oven-ready.