• 8 chicken drumsticks, skin removed
  • 1 cup buttermilk
  • 1/2 cup polenta
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped parsley
  • Plastic bag
  1. Line an oven tray with baking paper.
  2. Pour buttermilk over chicken drumsticks, cover and refrigerate for 1 hour.
  3. Combine polenta, bread crumbs and parmesan cheese in a plastic bag.
  4. One at a time, remove chicken drumsticks from the buttermilk and drop in the crumb mixture bag. Hold the top of the plastic bag firmly and shake vigorously to evenly coat the chicken legs.
  5. Place the crumbed chicken drumstick on the oven tray.
  6. Repeat with remaining drumsticks.
  7. Bake at 350 degrees Fahrenheit for 40 minutes or until cooked through and golden.