Buttermilk Baked Chicken Drumsticks

Serves4-8 people
Buttermilk Baked Chicken Drumsticks

Marinating chicken in buttermilk and spices overnight guarantees you'll get juicy, delicately spiced drumsticks when you bake them. A crunchy cornflake crumb coating makes them extra moreish – they're the perfect Friday night family treat.


  • ½ tsp smoked paprika
  • 2 tsp perfect poultry rub
  • 8 chicken drumsticks
  • 2 garlic cloves
  • 1 onion
  • 568ml buttermilk
  • For the coating:
  • 40g cornflakes
  • 60g breadcrumbs
  • 25g grated parmesan
  • ½ tsp smoked paprika
  • 2 tsp mixed dried herbs
  • Lemon wedges, to serve

Prep: 30 mins + marinating | Cook: 40-45 mins

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1. Pop ½ tsp smoked paprika and 2 tsp perfect poultry rub into a large mixing bowl with ½ tsp sea salt. Add the chicken drumsticks and turn them to coat them in the spices. Rub the spices into the drumsticks. Peel and finely slice the garlic cloves and the onion, then add them to the bowl. Pour in the buttermilk and turn to make sure all the chicken drumsticks are coated. Cover the bowl with a plate and leave to marinate in the fridge overnight.
2. Around 1-2 hrs before you want to cook the chicken, take it out of the fridge to let it come back to room temperature. Preheat your oven to 200°C/Fan 180°C/Gas 6. Grease a baking tray with sunflower oil.
3. Tip the cornflakes into a bowl and use a pestle, the end of a rolling pin or a jam jar to crush them into fine crumbs. If you have a food processor, you can whizz them in that to crush them. Add the breadcrumbs, grated parmesan, smoked paprika and mixed dried herbs to the cornflakes and with a generous pinch of salt and pepper. Stir to mix well.
4. Drain the chicken drumsticks, discarding the garlic and onion. Dip each drumstick in the breadcrumb mix, turning to coat, and pressing the coating into the drumsticks. Then transfer them to the baking tray.
5. Bake the coated chicken drumsticks for 45 mins till golden brown and cooked through. Serve the baked chicken drumsticks with lemon wedges for squeezing, garnished with sprigs of parsley and with your favourite dips.
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