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YOU’LL NEED
8 chicken drumsticks
4 cups non-fat buttermilk
1⁄4 cup salt
1⁄4 cup sugar
1 Tbsp hot sauce (preferably Frank’s RedHot pepper sauce)
2 cups panko bread crumbs
2 Tbsp canola or vegetable oil
1 tsp chili powder
1⁄2 tsp garlic salt
HOW TO MAKE IT
Combine the chicken, buttermilk, salt, sugar, and hot sauce in a sealable plastic bag and shake to combine. Refrigerate for at least 2 hours or up to 12 hours.
Preheat the oven to 350°F.
In a large mixing bowl, use your fingers to break up the panko bread crumbs into slightly smaller pieces (this will help create a more even coating on the chicken).
Add the oil, chili powder, and garlic salt and stir to combine.
Working with one piece at a time, remove the chicken from the marinade, shake off the excess liquid, then toss in the bread crumbs until thoroughly coated.
Place the chicken pieces on a rack set in a rimmed non-stick baking sheet.
Bake on the middle rack of the oven for about 30 minutes, until the bread crumbs are evenly browned and the chicken is cooked through.
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