Cornflake Crusted Chicken Drumsticks Recipe

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

Crushed cornflakes: Adds a crunchy and golden coating to the chicken.

All-purpose flour: Helps the seasoning stick to the chicken and creates a base layer for the coating.

Beaten eggs: Acts as a binding agent to help the cornflakes adhere to the chicken.

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 bit of color to the coating.

When coating the chicken drumsticks, ensure that you press the crushed cornflakes firmly onto the surface. This helps the cornflake crust adhere better and creates a more even, crispy texture. Additionally, for an extra layer of flavor, you can add a pinch of garlic powder or onion powder to the flour mixture.

• 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.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and can be used in the same way as all-purpose flour.

• 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 adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, making it a good alternative.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a similar color to the dish.

• 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 crispiness and prevents them from absorbing other odors in the fridge.
• Store the chicken drumsticks in the refrigerator for up to 3-4 days. Ensure they are kept at a temperature below 40°F (4°C) to prevent bacterial growth.
• For freezing, wrap each drumstick individually in plastic wrap to avoid freezer burn. Then, place the wrapped drumsticks in a freezer-safe bag or container.
• Label the container with the date to keep track of how long they have been stored. Frozen chicken drumsticks can be kept for up to 2-3 months.
• To reheat refrigerated drumsticks, preheat your oven to 350°F (175°C). Place the drumsticks on a baking sheet and bake for 15-20 minutes, or until heated through.
• For frozen drumsticks, allow them to thaw in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the cornflake crust.
• If you're in a hurry, you can reheat frozen drumsticks directly in the oven. Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, or until the drumsticks are heated through and the coating is crispy.
• Avoid using the microwave to reheat, as it can make the cornflake crust soggy. The oven method ensures the drumsticks remain crispy and delicious.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken drumsticks on a baking sheet lined with parchment paper.
  3. Cover the drumsticks loosely with aluminum foil to prevent the cornflake coating from burning.
  4. Bake for 20-25 minutes, or until the chicken is heated through and the coating is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken drumsticks in a single layer in the air fryer basket.
  3. Air fry for 8-10 minutes, flipping halfway through, until the chicken is hot and the cornflake crust is crunchy.

• Microwave Method:

  1. Place the chicken drumsticks on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. For a crispier coating, finish by placing the chicken under the broiler for 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken drumsticks in the skillet, cover with a lid, and cook for 5-7 minutes, turning occasionally.
  3. Ensure the chicken is heated through and the cornflake coating remains crispy.

• Oven: Used to bake the chicken drumsticks to ensure they are cooked through and the coating is golden brown.

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

• Mixing bowl: Used to beat the eggs.

• Mixing bowl: Used to hold the crushed cornflakes.

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

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

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

• Whisk: Used to beat the eggs.

• Tongs: Used to handle the chicken drumsticks while coating them in the flour mixture, eggs, and cornflakes.

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

Pre-measure ingredients: Measure out the flour, salt, pepper, and paprika in advance to streamline the process.

Use a food processor: Crush the cornflakes quickly using a food processor instead of doing it by hand.

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

Set up a dipping station: Arrange the flour mixture, beaten eggs, and crushed cornflakes in a row to make coating the chicken drumsticks more efficient.