Buttermilk Fried Chicken Drumsticks

• 280 g of meat (about 4 small drumsticks, skin and bone removed from the weight) Skinless chicken drumsticks (about 4 small drumsticks (10 oz of meat))
• 60 g Nonfat Greek yogurt (¼ cup)
• 40 g Skim milk (2⅔ tbsp)
• 8 g Lemon juice (½ tbsp)
• 5 g Hot sauce (0.2 oz)
• 20 g All-purpose flour (2½ tbsp)
• 20 g Cornflakes, crushed (0.7 oz)
• 1.5 g Paprika (⅔ tsp)
• 1 g Garlic powder (⅓ tsp)
• 0.6 g Black pepper (¼ tsp)
• 1.8 g Salt (⅓ tsp)
• 5 g Vegetable oil spray (1 tsp)
• 80 g raw Shredded cabbage (2.8 oz raw)
• 30 g raw Carrot (1.1 oz raw)
• 12 g Light mayonnaise (¾ tbsp)
• 80 g raw Corn kernels (2.8 oz raw)

You'll need: Air fryer (or oven and baking sheet), Bowl with lid or zip bag, Shallow bowl, Tongs, Meat thermometer.

Method

1. Marinate in buttermilk

   Stir the yogurt, milk, lemon juice, hot sauce and half the salt together to make a quick buttermilk. Add the drumsticks, turn to coat and leave for at least 20 minutes (up to 8 hours in the fridge).

   Yogurt plus milk plus acid gives you real buttermilk tenderness in minutes.

2. Mix the coating

   Mix the flour, crushed cornflakes, paprika, garlic powder, pepper and the rest of the salt in the shallow bowl. Lift each drumstick from the marinade, let the extra drip off and press it into the coating on all sides.

   Press firmly and let the coated pieces sit 5 minutes so the coating sets.

3. Air-fry the drumsticks

   Heat the air fryer to 190°C (375°F). Spray the drumsticks well with the oil and cook in a single layer for 22–25 minutes, flipping halfway, until deep golden and 74°C (165°F) at the thickest part. No air fryer? Heat the oven to 210°C (410°F) at the start and bake on a lined baking sheet instead, turning halfway; it takes about 5 minutes longer.

   Spray any pale, dry patches halfway through so they brown evenly.

4. Make the slaw and corn

   Toss the cabbage with the grated carrot, mayonnaise and a squeeze of lemon juice. Microwave the corn for 1 minute. Serve both with the hot drumsticks.

   Dress the slaw at the last minute so it stays crisp.

Swaps

• Skinless chicken drumsticks → Boneless chicken thigh, same weightSame dark-meat flavor, quicker to cook (about 15 minutes).
• Cornflakes, crushed → Panko breadcrumbs, same weightA softer, lighter crunch.