Crunchy chicken drumsticks
Skinless chicken drumstick
1 cup(s), (250ml)
2 clove(s), crushed
½ cup(s), (70g)
Garlic, dried, powder or flakes
½ tsp, use powder
3 x 3 second spray(s)
- Combine chicken, buttermilk and garlic in a large container with a lid. Season with salt and pepper. Add chicken and turn to coat. Close container lid and refrigerate for at least 20 minutes or up to 1 day, turning container occasionally.
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Combine breadcrumbs, chilli, paprika, mustard powder and garlic powder on a plate. Season with salt and pepper. Drain chicken and discard marinade. Coat drumsticks, one at a time, in breadcrumb mixture, pressing so it adheres. Lightly spray each drumstick with oil and arrange on prepared tray.
- Bake chicken for 35 minutes or until browned and cooked. Stand for 5 minutes before serving.