# Components:
→ Chicken
01 - 8 chicken drumsticks (approximately 1 kg)
→ Marinade
02 - 1 cup (240 ml) regular cola
03 - 2 tablespoons soy sauce
04 - 2 tablespoons ketchup
05 - 1 tablespoon Dijon mustard
06 - 2 teaspoons smoked paprika
07 - 2 cloves garlic, minced
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Coating
10 - 3 cups (75 g) crushed cornflakes
11 - ½ cup (60 g) all-purpose flour
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - ½ teaspoon cayenne pepper (optional)
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ For Baking
17 - 3 tablespoons melted butter or dairy-free margarine
# Directions:
01 - In a large mixing bowl, whisk together the cola, soy sauce, ketchup, Dijon mustard, smoked paprika, minced garlic, salt, and black pepper to create the marinade.
02 - Add the chicken drumsticks to the prepared marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
03 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a wire rack set over a baking sheet.
04 - In a shallow dish, combine the crushed cornflakes, all-purpose flour, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
05 - Remove the drumsticks from the marinade, allowing any excess liquid to drip off. Roll each drumstick in the cornflake mixture, pressing firmly to ensure an even and adhering coating.
06 - Place the coated drumsticks onto the prepared baking sheet. Evenly drizzle or brush the drumsticks with the melted butter or margarine to enhance crispiness during baking.
07 - Bake for 35–40 minutes, flipping the drumsticks once halfway through the cooking time. The chicken should be golden brown and crispy, with an internal temperature of 165°F (74°C).
08 - Allow the drumsticks to rest for 5 minutes prior to serving to allow the juices to redistribute. Serve hot.
