10 Chicken Drumsticks
1/2 Cup Flour
5 Cups Corn Flakes
1 Cup Buttermilk
2 Tbsp. Dijon Mustard
1/4 Tsp. Cayenne Pepper
1 1/2 Tsp. Paprika
3/4 Tsp. Ground Thyme
Preheat oven to 425.
Crush corn flakes in a zip lock baggie. I was rather crafty and used a bottle of wine because I don’t own a rolling pin. *adding it to my wish list now*
Mix salt and pepper with the flour in a shallow bowl.
Stir in the mustard, cayenne pepper, paprika, and thyme with the buttermilk.
Coat each drumstick well with the seasoned flour and set aside.
Once each piece is coated give them a quick milk bath and roll in the crushed corn flakes.
Line them up on a prepared baking sheet and rack that has been sprayed with olive oil cooking spray, or simply wipe down with olive oil.