• 16 (800g) chicken drumettes (see note)
  • 1 1/2 cups buttermilk
  • 1 1/4 cups cornflake crumbs
  • 2 teaspoons Mexican chilli powder
  • 1 tablespoon garlic and herb salt
  • lemon and lime wedges, to serve
  • Place chicken in a large glass or ceramic dish. Add buttermilk. Toss to coat. Cover. Refrigerate for 1 hour. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
  • Combine crumbs, chilli powder and garlic and herb salt in a bowl. Remove chicken from buttermilk. Discard buttermilk. Coat chicken, 1 piece at a time, in crumb mixture. Place on prepared tray.
  • Bake, turning occasionally, for 35 to 40 minutes or until golden and cooked through. Serve with lemon and lime wedges.
  • Protein Dietary Fibre 14.80g 0.50g Fat Total Energy 12.10g 1029kJ Fat Saturated Sodium 3.70g 456mg Carbohydrate Total Cholesterol 19.10g 62.00mg Carbohydrate Sugars –