Cornflake Crusted Chicken Drumsticks Recipe

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

Cornflakes: Crushed to create a crispy and crunchy coating for the chicken.

Flour: Used to help the coating adhere to the chicken.

Eggs: Beaten to act as a binding agent for the coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Paprika: Provides a mild, smoky flavor and a hint of color to the coating.

When coating the chicken drumsticks, ensure that each piece is evenly covered with the flour mixture, beaten eggs, and crushed cornflakes. This will help achieve a uniform crust and ensure that the chicken cooks evenly. To make the coating stick better, you can lightly press the cornflakes onto the drumsticks with your hands before placing them on the baking sheet.

• 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.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a slightly nutty flavor.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken and adds a tangy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use it sparingly.

• Allow the chicken drumsticks to cool completely after baking. This prevents condensation and sogginess when storing.
• For short-term storage, place the cooled drumsticks in an airtight container or wrap them tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.
• To freeze, individually wrap each drumstick in plastic wrap to prevent them from sticking together. Then, place the wrapped drumsticks in a freezer-safe bag or container. Label with the date for reference.
• When ready to reheat, thaw the drumsticks in the refrigerator overnight. This ensures even reheating and maintains the crispiness of the cornflake coating.
• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This method helps retain the crunchy texture.
• For a quicker option, use a microwave, but note that this may result in a less crispy coating. Place the drumsticks on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 1-minute intervals until warmed through.
• To maintain the best quality, consume frozen drumsticks within 2-3 months.

• Preheat your oven to 350°F (175°C). Place the chicken drumsticks on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the cornflake crust from burning. Bake for 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the drumsticks on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the drumsticks in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the drumsticks in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the chicken is warmed through and the coating is crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the drumsticks on the tray and cover with aluminum foil. Heat for 10-15 minutes, removing the foil for the last 5 minutes to crisp up the cornflake crust.

• Oven: Used to bake the chicken drumsticks at the specified temperature until they are cooked through and golden brown.

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

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

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

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

• Whisk: Used to beat the eggs until they are well mixed.

• Tongs: Used to dip the drumsticks in the flour mixture, beaten eggs, and crushed cornflakes without making a mess.

• Crushing tool: Used to crush the cornflakes into smaller pieces for coating the drumsticks.

• Cooling rack: Used to place the drumsticks on after baking to allow them to cool slightly and maintain their crispy coating.

Prepare ingredients ahead: Measure and mix the flour mixture and crush the cornflakes the night before.

Use a baking rack: Place the drumsticks on a baking rack over the baking sheet to ensure even cooking and crispiness.

Line the baking sheet: Use parchment paper or aluminum foil to line the baking sheet for easy cleanup.

Double the batch: Make extra cornflake crusted chicken drumsticks and freeze them for a quick meal later.

Preheat the oven: Start preheating the oven while you prepare the ingredients to save time.