3/4 cup buttermilk
2 tbsp Dijon mustard
1 green onion, minced
1 clove garlic, minced
1 tsp black pepper
8 chicken drumsticks
2 cups cornflake cereal, crushed
1 cup grated Parmesan cheese
In a large resealable container, or large ziplock bag mix together buttermilk, Dijon mustard, green onion, garlic, and black pepper. Toss in drumsticks and leave in fridge to marinate overnight (or at least a couple hours).
Preheat oven to 375° F. Cover a baking sheet with aluminum foil
Crush the cornflakes and place in another ziplock bag with Parmesan cheese. Place two marinated drumsticks in bag at a time and shake so it gets totally coated (I even stuck my hand in the bag and squeezed the coating around the chicken to make sure it was good and coated and sticking to the chicken. Place on baking sheet and finish coating the rest of the drumsticks.
Bake in the oven for 40-45 minutes.
