Cornflake Crusted Chicken Drumsticks Recipe

Chicken drumsticks: The main protein of the dish, providing a juicy and flavorful base.

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

All-purpose flour: Used to help the coating adhere to the chicken.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth.

Paprika: Provides a subtle smokiness and color to the coating.

When coating the chicken drumsticks, ensure that the crushed cornflakes are finely ground but still have some texture. This will help them adhere better to the drumsticks and create a crispier crust. You can achieve this by placing the cornflakes in a resealable plastic bag and using a rolling pin to crush them to the desired consistency.

• crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture and can be seasoned to taste.

• crushed cornflakes - Substitute with crushed potato chips: Potato chips offer a crispy coating and come in various flavors that can add a unique twist.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating and is gluten-free.

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

• beaten eggs - Substitute with plain yogurt: Plain yogurt can act as a binding agent and adds moisture to the chicken.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

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

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• Allow the chicken drumsticks to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled drumsticks in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispy texture.
• Store the drumsticks in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.
• For longer storage, freeze the drumsticks. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the drumsticks to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• To reheat, preheat your oven to 375°F (190°C). Place the drumsticks on a baking sheet and bake for 20-25 minutes or until heated through. This ensures they remain crispy.
• Alternatively, you can reheat in an air fryer at 375°F (190°C) for 10-15 minutes. This method helps retain the crunchiness of the cornflake crust.
• Avoid microwaving the drumsticks as it can make the coating soggy and less appetizing.

• 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 about 20 minutes or until heated through.

• If you prefer a quicker method, use a microwave. Place the drumsticks on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are warming evenly.

• For a crispier texture, use an air fryer. Preheat the air fryer to 375°F (190°C). Arrange the chicken drumsticks in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• You can also reheat 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. Turn occasionally, heating for about 10 minutes or until warmed through and the cornflake crust is crispy.

• For a steam method, place a steamer basket over a pot of simmering water. Arrange the chicken drumsticks in the basket. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture without compromising the cornflake crust.

• Oven: Used to bake the chicken drumsticks at a consistent temperature of 375°F (190°C).

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

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

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

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

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

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

• Rolling pin: Optional, but can be used to crush the cornflakes if they are not pre-crushed.

• Tongs: Used to handle the drumsticks when dipping them in the flour mixture, beaten eggs, and crushed cornflakes.

• Cooling rack: Optional, but can be used to let the drumsticks cool slightly after baking.

Pre-crush the cornflakes: Crush the cornflakes in advance and store them in an airtight container to save time during preparation.

Use a ziplock bag: Place the flour mixture in a ziplock bag, add the chicken drumsticks, and shake to coat evenly and quickly.

Line the baking sheet: Use parchment paper or a silicone baking mat to line the baking sheet for easy cleanup.

Batch process: Set up an assembly line for dipping the drumsticks in the flour mixture, eggs, and cornflakes to streamline the process.

Preheat the oven: Ensure the oven is fully preheated before you start coating the chicken to save waiting time.